Can I use frozen spinach?

Yes. Thaw it completely, squeeze out as much liquid as possible, and chop it before folding it into the batter so the muffins do not turn soggy.

Why is chickpea flour batter thicker than regular muffin batter?

Chickpea flour absorbs liquid quickly and creates a naturally dense, protein-rich batter. Stir gently and avoid adding lots of extra milk unless there are dry flour pockets that will not mix in.

Are these muffins gluten-free?

They can be gluten-free when you use gluten-free baking powder and check that your dairy-free cheese and plant milk are labeled gluten-free.

Can I make these without dairy-free cheese?

Yes. Leave it out or replace it with nutritional yeast, herbs, and a pinch more salt for savory flavor without the shredded cheese texture.

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Muffins

Easy Chickpea Flour and Spinach Savory Muffins with Dairy-Free Cheese

Name: Easy Chickpea Flour and Spinach Savory Muffins with Dairy-Free Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 cups chickpea flour (also called gram flour or besan); 1 teaspoon baking powder (gluten-free if needed); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika (optional); 3/4 cup unsweetened dairy-free milk (such as oat, almond, or soy); 2 tablespoons olive oil; 1 tablespoon apple cider vinegar or lemon juice; 1 cup fresh spinach, chopped; 1/2 cup dairy-free cheddar-style shredded cheese; 2 scallions, thinly sliced (green and white parts); Optional:; 1/4 cup chopped fresh parsley or basil

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 18, 2026 · Updated May 12, 2026

Mediterranean 40 mins beginner-friendlyeasystep-by-stepsavory-bakesvegan-optionsdairy-freefreezer-friendlynut-freeone-bowlminimal-ingredientsmorning-bakepartysnack

Make these easy, protein-rich chickpea flour savory muffins with fresh spinach and vegan dairy-free cheese. Perfect for breakfast, snacks, or parties, this one-bowl vegan and nut-free muffin recipe is gluten-free with optional substitutions and freezer-friendly for meal prep.

Easy Chickpea Flour and Spinach Savory Muffins with Dairy-Free Cheese

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 12

1 1/2 cups chickpea flour (also called gram flour or besan)
1 teaspoon baking powder (gluten-free if needed)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
3/4 cup unsweetened dairy-free milk (such as oat, almond, or soy)
2 tablespoons olive oil
1 tablespoon apple cider vinegar or lemon juice
1 cup fresh spinach, chopped
1/2 cup dairy-free cheddar-style shredded cheese
2 scallions, thinly sliced (green and white parts)
Optional
1/4 cup chopped fresh parsley or basil

Measured chickpea flour, spinach, scallions, plant milk, and dairy-free cheese for BeginnerBakes savory muffins

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together chickpea flour, baking powder, baking soda, salt, garlic powder, black pepper, and smoked paprika until combined.
In a small bowl or measuring cup, mix the dairy-free milk, olive oil, and apple cider vinegar or lemon juice. Let the mixture sit 1-2 minutes to curdle and activate rising.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until combined. The batter will be thick and slightly lumpy—avoid overmixing.
Fold in chopped spinach, dairy-free cheese, scallions, and fresh herbs if using until evenly distributed.
Spoon the batter into the muffin cups, filling about 3/4 full.
Bake 22-25 minutes until tops are firm and lightly golden. Check doneness with a toothpick—if it comes out clean or with a few moist crumbs, muffins are ready.
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Store muffins in an airtight container in the refrigerator up to 5 days or freeze individually wrapped for up to 3 months. Reheat in the microwave for 20-30 seconds or warm in a toaster oven.

Chickpea flour spinach muffin batter spooned into a muffin tin for BeginnerBakes

Tips

Equipment Needed

Use a standard 12-cup muffin tin with paper liners or a light coat of oil, because chickpea flour batters can cling more than wheat batters. A whisk, flexible spatula, measuring cup, and wire rack are enough for this beginner-friendly bake.

Ingredient Prep Notes

Chop the spinach and scallions finely so every muffin gets greens without heavy wet pockets. Whisk the plant milk, oil, and vinegar together first, then stir the batter only until no dry flour streaks remain; a thick, slightly lumpy batter is correct.

Oven Note

Preheat fully to 375 degrees F (190 degrees C) and bake on the middle rack so the muffin tops firm before the centers dry out. Start checking at 22 minutes; a toothpick should come out clean or with a few moist crumbs, not wet batter.

Easy Upgrade Ideas

Sprinkle pumpkin seeds, sunflower seeds, or extra dairy-free shreds over the filled cups before baking for a more textured top. For a brighter flavor, fold in chopped basil, parsley, or a spoonful of minced sun-dried tomatoes while keeping the total add-ins modest.

Frequently Asked Questions

Can I use frozen spinach?: Yes. Thaw it completely, squeeze out as much liquid as possible, and chop it before folding it into the batter so the muffins do not turn soggy.
Why is chickpea flour batter thicker than regular muffin batter?: Chickpea flour absorbs liquid quickly and creates a naturally dense, protein-rich batter. Stir gently and avoid adding lots of extra milk unless there are dry flour pockets that will not mix in.
Are these muffins gluten-free?: They can be gluten-free when you use gluten-free baking powder and check that your dairy-free cheese and plant milk are labeled gluten-free.
Can I make these without dairy-free cheese?: Yes. Leave it out or replace it with nutritional yeast, herbs, and a pinch more salt for savory flavor without the shredded cheese texture.

Ingredient Replacements

Use oat, soy, almond, or hemp milk as long as it is plain and unsweetened so the muffins stay savory. Avocado oil or another mild vegetable oil can replace olive oil, and lemon juice can stand in for apple cider vinegar to activate the baking soda.

Finely chopped kale, Swiss chard, or very well-squeezed thawed spinach can replace fresh spinach. If you skip the dairy-free cheddar shreds, add 2 tablespoons nutritional yeast for a gentle cheesy flavor and a little extra salt if the batter tastes flat.

Storage and Reheating

Cool the muffins completely, then refrigerate them in an airtight container for up to 5 days. For longer storage, wrap muffins individually and freeze for up to 3 months.

Reheat refrigerated muffins for 20-30 seconds in the microwave or warm them in a 300 degrees F oven until heated through. Frozen muffins are best thawed overnight in the refrigerator before reheating.

Read related air fryer guides and cooking tips.

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Easy Chickpea Flour and Spinach Savory Muffins with Dairy-Free Cheese

Recipe Details

Ingredients

Instructions