Vegan Chickpea Flour Broccoli Muffins (Oil-Free, Grain-free)

If you love savory breakfasts, you must try my vegan chickpea flour broccoli muffins! The chickpea flour is similar to an all-egg batter, making these equal parts muffin and quiche in taste and texture. They are oil-free, grain-free and gluten-free, too.

Today marks day three of my vegan muffin roundup! On the cooling rack is a satisfying surprise for all of you muffin traditionalists who think muffins only come in bran, blueberry and banana. Feast your eyes on my Vegan Chickpea Flour Broccoli Muffins.

I, like other food writers, overuse (torture) the phrase “these are great with a bowl of soup or a green salad!” when speaking of savory quickbreads such as this. Sorry. But it is true, these are.

Yet these are equally smashing as a savory start to your day. My husband thinks broccoli for breakfast is whackadoodle, but I’ll win him over one of these days.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Oil-free
• Nut-free
• Quick and straightforward to make
• 6 grams protein per muffin
• Only 99 calories each

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• chickpea flour (also known as besan, or garbanzo bean flour)
• garlic powder
• smoked paprika, or sweet paprika
• baking powder, certified gluten-free, as needed
• ground turmeric
• salt, adjustable, according to taste
• plain nondairy milk, such as cashew milk, almond milk, coconut milk
• broccoli florets, cut into small pieces
• chopped onion, about 1 small onion

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 350F (180C). Line 12 cups of a standard size muffin tin with silicone, paper or foil liners. If you do not need the muffins to be 100% oil-free, grease or spray the muffin cups.
• In a large mixing bowl, whisk the chickpea flour, garlic powder, paprika, baking powder, turmeric and salt until blended. Whisk in the nondairy milk until blended into a thick batter.
• Divide the broccoli, chopped onion and (optional) cheese evenly between the prepared cups. Pour or ladle the batter into the cups.
• Bake in the preheated oven for 23 to 25 minutes until just set (do not overbake). Remove from oven and let stand for 10 minutes.
• Remove the muffins from the muffin tin and cool completely on a cooling rack.

Tip

I prefer to divide the broccoli and onion (and optional cheese) between the muffin cups and then add the batter. It is easier to eyeball even distribution.

If you prefer, you can add the broccoli and onion directly to the batter and then divide between the prepared muffin cups.

FAQ

• How should I store the muffins?Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months.
• Can I use a flour other than chickpea flour?No, this recipe will not work with other types of gluten-free or grain-free flours.
• Can I bake this as one big loaf of bread?No, this will not work in a loaf pan. However, you can bake the batter in a 9-inch (22.5 cm) square baking tin or a 9-inch (22.5 cm) or 10-inch (25 cm) cast iron skillet. It will take 5 to 10 minutes longer, on average, to bake in these pan options.

Variations and Tips

Use fresh or frozen broccoli:You can use frozen (thawed) or fresh broccoli, so use what is most convenient for you. I have this crazy notion that quick breads should be quick, so the main thing is to keep it plain.

Use other vegetables:feel free to use almost any chopped fresh or frozen vegetables in place of the broccoli–think kale, Swiss chard, cauliflower, corn, eggplant, squash–that suits your fancy

Alternative to vegan cheese:I’ve thrown a handful of vegan cheese in here, but it is not necessary; the muffins are equally yummy without it. You can also get a noticeable, cheese-y punch by adding 1/4 cup of nutritional yeast to the chickpea flour batter.