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Chickpea and Sweet Potato Savory Muffins

Name: Chickpea and Sweet Potato Savory Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: Modern Vegan
Ingredients: 1 cup cooked or canned chickpeas, drained and rinsed; 1 medium sweet potato (about 1 cup mashed), peeled and roasted or steamed; 1 and 1/2 cups whole wheat flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/4 teaspoon black pepper; 1/4 cup nutritional yeast (optional, for a cheesy flavor); 1 and 1/2 cups unsweetened plant-based milk (such as almond or soy milk); 1/4 cup olive oil or melted coconut oil; 1 tablespoon apple cider vinegar; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley or cilantro, chopped; 1/4 cup sunflower seeds or pumpkin seeds for topping

By Beginnerbakes Editorial TeamPublished May 11, 2026 | Updated Jul 11, 2026

Modern Vegan 45 mins beginner-friendlyeasysavory-bakeswhole-grainstep-by-step

Chickpea and Sweet Potato Savory Muffins with measured ingredients, 45-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 30 min

Total 45 min

Servings 12

Difficulty easy

Cuisine Modern Vegan

Ingredients

Servings 12

1 cup cooked or canned chickpeas, drained and rinsed
1 medium sweet potato (about 1 cup mashed), peeled and roasted or steamed
1 and 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup nutritional yeast (optional, for a cheesy flavor)
1 and 1/2 cups unsweetened plant-based milk (such as almond or soy milk)
1/4 cup olive oil or melted coconut oil
1 tablespoon apple cider vinegar
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley or cilantro, chopped
1/4 cup sunflower seeds or pumpkin seeds for topping

BeginnerBakes chickpea sweet potato savory muffin ingredients

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 12-cup muffin tin or line it with paper liners.
Cook the sweet potato by roasting it at 400 degrees F (200 degrees C) for 30 to 35 minutes or steam until very tender. Mash smoothly and set aside to cool slightly.
In a food processor, pulse the chickpeas a few times until coarsely mashed but still textured. Alternatively, mash with a fork or potato masher.
In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, smoked paprika, ground cumin, black pepper, and nutritional yeast if using.
In a separate bowl, combine the plant-based milk, olive oil, and apple cider vinegar. Stir and let sit for a couple of minutes to create vegan buttermilk.
Add the wet ingredients to the dry ingredients and gently fold with a spatula or wooden spoon until just combined to avoid overmixing.
Fold in the mashed sweet potato, mashed chickpeas, chopped onion, minced garlic, and fresh herbs until evenly incorporated.
Spoon the batter evenly into the prepared muffin tin cups, filling each about 3/4 full.
If desired, sprinkle sunflower or pumpkin seeds on top for crunch and visual appeal.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and muffin tops are lightly golden.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature as a nutritious snack, breakfast, or party bite! Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.