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Easy Chickpea Flour and Spinach Savory Muffins with Cheese

By Beginnerbakes Editorial TeamPublished Apr 18, 2026 | Updated May 12, 2026
Mediterranean 40 mins beginner-friendlyeasystep-by-stepsavory-bakesone-bowlminimal-ingredientsmorning-bakepartysnack

Easy Chickpea Flour and Spinach Savory Muffins with Cheese with measured ingredients, 40-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Easy Chickpea Flour and Spinach Savory Muffins with Cheese
Prep 15 min
Cook 25 min
Total 40 min
Servings 12
Difficulty easy
Cuisine Mediterranean

Recipe Details

Prep15 min
Cook25 min
Total40 min
Servings12
Difficultyeasy
CuisineMediterranean
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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
Measured chickpea flour, spinach, scallions, plant milk, and dairy-free cheese for BeginnerBakes savory muffins

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together chickpea flour, baking powder, baking soda, salt, garlic powder, black pepper, and smoked paprika until combined.
  3. 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.
  4. 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.
  5. Fold in chopped spinach, dairy-free cheese, scallions, and fresh herbs if using until evenly distributed.
  6. Spoon the batter into the muffin cups, filling about 3/4 full.
  7. 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.
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
  9. 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
Chickpea flour spinach muffin batter spooned into a muffin tin for BeginnerBakes

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.

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