Save Savoury, herby muffins made with chickpeas and vegetables, perfect as a plant-based side for festive meals or anytime comfort food.
I first made these chickpea stuffing muffins for a holiday dinner and they quickly became a family favorite—their individual portions make serving a breeze!
Ingredients
- Cooked chickpeas: 1½ cups (or 1 can, drained and rinsed)
- Whole wheat bread: 2 cups, cubed, day-old or slightly dried
- Celery: 1 cup finely diced (about 2 stalks)
- Onion: 1 cup finely diced (about 1 medium)
- Carrot: 1 medium, finely diced
- Garlic: 2 cloves, minced
- Vegetable broth: 1 cup
- Extra-virgin olive oil: ¼ cup
- Ground flaxseed: 2 tablespoons
- Water: 5 tablespoons
- Fresh parsley: 2 tablespoons, chopped
- Dried sage: 2 teaspoons
- Dried thyme: 1 teaspoon
- Dried rosemary: ½ teaspoon
- Salt: 1 teaspoon
- Ground black pepper: ½ teaspoon
Instructions
- Prepare oven and tin:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners or grease lightly.
- Make flax egg:
- In a small bowl, combine ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- Sauté vegetables:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, celery, and carrot. Sauté for 5–7 minutes, until vegetables are softened. Add garlic and cook for 1 minute more. Remove from heat.
- Mash chickpeas:
- In a large bowl, mash the chickpeas with a fork or potato masher, leaving some texture.
- Combine ingredients:
- Add sautéed vegetables, cubed bread, parsley, sage, thyme, rosemary, salt, and pepper to the mashed chickpeas.
- Add wet ingredients:
- Mix in the flax egg, remaining olive oil, and vegetable broth. Stir until the mixture is well-combined and bread is moistened. If too dry, add a splash more broth.
- Fill muffin tin:
- Spoon mixture evenly into the prepared muffin tin, pressing gently to compact.
- Bake:
- Bake for 30–35 minutes, until the tops are golden and slightly crisp.
- Cool and serve:
- Let cool in the tin for 10 minutes, then carefully remove muffins and serve warm.
Save Serving these at our last family dinner, everyone loved the crispy edges and soft, fragrant centers—even the kids asked for seconds!
Required Tools
Muffin tin, mixing bowls, large skillet, potato masher or fork, measuring cups and spoons
Allergen Information
Contains wheat from bread. Nut-free and dairy-free as written. Check bread label if avoiding soy or other allergens.
Nutritional Information
Each muffin has about 120 calories, 4 g total fat, 17 g carbohydrates, and 4 g protein.
Save Serve warm with vegan gravy or cranberry sauce for a festive touch—these muffins store well and make great leftovers too.
Recipe FAQs
- → Can I use gluten-free bread in these muffins?
Yes, gluten-free bread works well as a substitute to make the muffins gluten-free while maintaining their texture.
- → How do the herbs affect the flavor?
Sage, thyme, and rosemary add a warm, earthy aroma enhancing the savory depth of the chickpea and vegetable base.
- → What is the purpose of the flaxseed mixture?
The flaxseed and water mixture acts as a binder, helping hold the muffin ingredients together for a firm texture.
- → Can these muffins be prepared ahead of time?
Yes, bake in advance and store in the fridge for up to three days; reheat gently to retain moisture and flavor.
- → Are these muffins suitable for nut-free diets?
As prepared, they contain no nuts, but adding extras like walnuts would change the allergen status.