Ingredients
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1 1/4 cups chickpea flour (besan) chickpea flour1 1/4 cups chickpea flour (besan)
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1 cup water water1 cup water
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2 tbsp extra virgin olive oil extra-virgin olive oil2 tbsp extra virgin olive oil
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1/2 tsp sea salt sea salt1/2 tsp sea salt
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1/2 tsp freshly ground black pepper freshly ground black pepper1/2 tsp freshly ground black pepper
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1 tsp fresh thyme, chopped (or 1/2 tsp dried) fresh thyme1 tsp fresh thyme, chopped (or 1/2 tsp dried)
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1 tsp fresh rosemary, chopped (or 1/2 tsp dried) fresh rosemary1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
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1/4 cup sun-dried tomatoes, finely chopped (preferably oil-packed, drained) sun-dried tomatoes1/4 cup sun-dried tomatoes, finely chopped (preferably oil-packed, drained)
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1/4 cup Kalamata olives, pitted and chopped kalamata olives1/4 cup Kalamata olives, pitted and chopped
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2 tbsp chives or scallions, finely sliced scallions2 tbsp chives or scallions, finely sliced
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1/2 tsp baking powder baking powder1/2 tsp baking powder
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Optional: pinch of chili flakes for heat chili flakesOptional: pinch of chili flakes for heat
Directions
These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Gently reheat before serving if desired. For a nut-free and soy-free high-protein breakfast, these muffins are perfect on their own or paired with a side salad and a dollop of vegan yogurt or herbed cashew cheese. Feel free to customize with seasonal herbs or add a handful of spinach for extra greens.
Steps
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1
Done
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Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin or line with silicone liners. |
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2
Done
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In a large bowl, whisk together chickpea flour, baking powder, salt, and black pepper. |
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3
Done
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Add water and olive oil, and mix until smooth with no lumps. |
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4
Done
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Fold in chopped thyme, rosemary, sun-dried tomatoes, olives, chives (or scallions), and optional chili flakes. |
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5
Done
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Divide the batter evenly among the muffin cups (they should be about two-thirds full). |
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6
Done
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Bake for 18-20 minutes or until the tops are golden and a toothpick inserted comes out clean. |
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7
Done
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Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature. |
