Breakfast Chickpea Spinach Muffins recipe

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Ingredients

2 tablespoons coconut oil
1 (10 ounce) package frozen spinach, thawed
2 eggs
1 (15 ounce) can chickpeas, rinsed and drained
½ cup nutritional yeast
¼ cup grated Parmesan cheese
1 teaspoon ground paprika
salt and ground black pepper to taste

Nutrition Info

90.3 calories
carbohydrate: 8.2 g
cholesterol: 32.5 mg
fat: 4.2 g
fiber: 3.1 g
protein: 6.4 g
saturatedFat: 2.5 g
servingSize: -
sodium: 139.1 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

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

Recipe Yield

1 dozen

Recipe Note

Muffins are a staple food at breakfast. These easy and quick chickpea and spinach muffins are a go-to for those busy mornings when you are running out the door. Full or vegetable and healthy fats, these muffins will help keep you feeling full.

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