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.
Ingredients
- 2 tablespoons coconut oil
- 1 (10 ounce) package frozen spinach, thawed
- 2 eggs
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup nutritional yeast
- 1/4 cup grated Parmesan cheese
- 1 teaspoon ground paprika
- salt and ground black pepper to taste
Directions
- 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.