By Sarah Cobacho
CHICKPEA MUFFINS
7 steps
Prep:10minCook:35min
Updated at: Thu, 17 Aug 2023 05:13:17 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
10
Low
Nutrition per serving
Calories136 kcal (7%)
Total Fat3.2 g (5%)
Carbs19.2 g (7%)
Sugars2 g (2%)
Protein7.7 g (15%)
Sodium384.6 mg (19%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat your oven to 180C
Step 2
To a bowl, add the chickpea flour, nutritional yeast, garlic powder, salt, baking powder, apple cider vinegar, olive oil and veggie broth. Stir well until the batter is nicely smooth and set aside to rest for 10 minutes.
Step 3
In the meantime, wash and dice all your vegetables into small pieces. Cook on a pan on medium heat with a little bit of olive oil, and season with salt and pepper. You can use any vegetables that you like. Just make sure to cook them thoroughly so they release most of their juices. Here I used onions, mushrooms, peas, corn, broccoli, carrots and zucchini.
Step 4
Add 3 cups of the cooked vegetables to the batter, the chopped parsley and chopped sundried tomatoes.
Step 5
Pour into muffin tray and cook for 20 to 25 minutes. Allow 10 minutes to cool down before taking them off the tray.
Step 6
They can keep in the fridge for 5 days and taste best slightly reheated with a nice layer of hummus.
Step 7
Enjoy!
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