High Protein Savory Muffins

It’s that time of year when we cozy up with scarves and warming recipes for Fall.

Here’s a super savory muffin you can add to your soup, chili or stew meal this season.

They’re made with chickpea flour so they are gluten-free and also vegan!

 

HIGH PROTEIN MUFFINS

2 1/2 Cups Chickpea (Garbanzo Bean) Flour

1 tsp baking powder

1 tsp each: ground coriander & cumin

1/4 tsp ground ginger

1 tsp sea salt

1 1/2 Cups water

3/4 Cup extra virgin olive oil

1/4 Cup chopped cilantro

4 chopped scallions

2 pressed or grated garlic cloves

Plenty of fresh ground pepper

In a medium bowl, whisk together the flour, baking powder, coriander, cumin, salt & pepper

Stir in: water, olive oil, cilantro, scallions and garlic-stir until combined

Scoop batter into greased muffin tins, or use paper or silicone muffin cups

Bake at 350 for 35 minutes or until you can glide a butter knife into center of muffin and it comes out clean

Let cool to warm or room temp before enjoying

 

These muffins are delish as an alternative to corn bread.

They’re also delicious when warmed, cut in half and drizzled with honey.