chickpea muffins

I made these muffins for a potluck. I was going to have a rough day. I had to be early at the office and I had 3 meetings after 3 pm. And I had to meet my friends at 9 pm and bring a dish that I would had carried with me during the whole day. So I thought that muffins are easy to carry. But I wanted something savory and not sweet. And I came up with these chickpea muffins. They taste better cold and they are very easy to make.


2 cups cooked chickpeas (or one can)
4 zucchinis grated
2 carrots grated
2 T.S. nutritional yeast
salt and pepper to taste
1 tsp baking powder
1 T.S flax seeds mixed with 2 T.S of water
2 T.S poppy seeds
1 T.S. olive oil

chickpea muffins
chickpea muffins

In a big bowl mix all the ingredients except the poppy seeds until you get a nice dough. If the mixture is wet add a bit of chickpeas flour (or any other flour of your choice).  Grease a muffins pan and spoon dough into the muffins pan. Top with poppy seeds and bake for 30 minutes at 180 c/350 F.


3 thoughts on “chickpea muffins

    1. hhmmm that’s weird. I have made this recipe over 20 times and every time it works great. These are not supposed to be flat or fluffy. They just have to get the muffin shape so it’s easy to grab and eat when on the go. You can also form patties and bake them in the oven and use them in burgers, sandwiches etc…


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