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Chickpea and Spinach Savory Muffins

Name: Chickpea and Spinach Savory Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 and 1/2 cups cooked chickpeas (or 1 can, drained and rinsed); 1 cup fresh spinach leaves, chopped; 1/4 cup finely chopped red onion; 2 cloves garlic, minced; 1/4 cup extra virgin olive oil; 1/2 cup unsweetened plant-based milk (e.g. almond, oat, soy); 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg); 1 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 2 tablespoons nutritional yeast (for cheesy flavor)

By Beginnerbakes Editorial TeamPublished Apr 25, 2026 | Updated Sep 30, 2026

Mediterranean 40 mins Beginner-friendlyEasyStep By StepMorning Bake

Discover a quick and simple recipe for chickpea and spinach savory muffins. These Mediterranean-inspired muffins are perfect for beginners, with minimal ingredients and clear step-by-step instructions for a tasty breakfast, snack, or party option.

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 12

1 and 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
1 cup fresh spinach leaves, chopped
1/4 cup finely chopped red onion
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup unsweetened plant-based milk (e.g. almond, oat, soy)
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
2 tablespoons nutritional yeast (for cheesy flavor)

BeginnerBakes chickpea spinach savory muffin ingredients

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until it becomes gel-like.
In a large bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth but still a bit chunky for texture.
Add the chopped spinach, red onion, minced garlic, olive oil, plant-based milk, and the flax egg to the mashed chickpeas. Stir well to combine all wet ingredients evenly.
In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, dried oregano, black pepper, and nutritional yeast if using.
Gradually add the dry ingredients to the wet chickpea mixture. Fold gently until just combined. Do not overmix to keep muffins tender.
Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins keep well in an airtight container for up to 3 days or freeze for up to 1 month.