Breakfast Chickpea Spinach Muffins

Breakfast Chickpea Spinach Muffins

Start your day off right with these delicious breakfast chickpea spinach muffins. Not only are they gluten free, dairy free and egg free; but they are also packed full of nutrients that will start you out on the right foot! With tons of fiber, protein, iron and calcium this is a great way to get your kids to eat healthy in the morning. They also contain no sugar which makes them perfect for everyone in the family! What better way to start off your day than with something healthy? You can make up a batch over the weekend so you have them all week too. Get creative by adding other vegetables or using different spices like cinnamon or cayenne pepper. Why not try making it into mini muffins for snacks? No matter

prep: 10 mins cook: 25 mins total: 35 mins Servings: 12 Yield: 1 dozen


1 (15 ounce) can chickpeas, rinsed and drained

1 (10 ounce) package frozen spinach, thawed

2 tablespoons coconut oil

salt and ground black pepper to taste

½ cup nutritional yeast

¼ cup grated Parmesan cheese

2 eggs

1 teaspoon ground paprika


Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil.

Combine spinach and eggs in a food processor; pulse until blended. Add chickpeas; pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper; pulse until evenly incorporated.

Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts:

Per Serving: 90 calories; protein 6.4g; carbohydrates 8.2g; fat 4.2g; cholesterol 32.5mg; sodium 139.1mg.

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