Breakfast Baking
Chickpea and Sweet Potato Savory Muffins
Original recipe: 12 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
By Beginnerbakes Editorial TeamPublished May 11, 2026 | Updated Sep 27, 2026
Modern Vegan
45 mins
Beginner-friendlyEasySavory BakesWhole Grain
Make savoury muffins with cooked chickpeas, cooked mashed sweet potato, whole-wheat flour, smoked paprika and cumin. The 45-minute estimate starts with the sweet potato already cooked and cooled; allow extra time to prepare it and to cool the baked muffins.
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 cup peeled, cooked and mashed sweet potato (about 1 medium sweet potato), cooled
- 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 (optional)
Instructions
-
Before starting, have 1 cup of cooked, mashed sweet potato ready and cooled. Cooking the sweet potato is a make-ahead step and is not included in the 45-minute estimate.
-
Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 12-cup muffin tin or line it with paper liners.
-
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, stir together the plant-based milk, olive oil and apple cider vinegar.
-
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 at 375 degrees F (190 degrees C) 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. Serve warm or let them cool completely before storing.
-
Store completely cooled muffins in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
Cooked chickpeas or chickpea flour?
This recipe uses cooked or canned chickpeas and whole-wheat flour. If you want a recipe made with chickpea flour, see our chickpea-flour and spinach muffins.
Prepare the sweet potato ahead
Steam the peeled sweet potato until very tender, then mash and cool it before measuring 1 cup. The listed 15 minutes of preparation and 30 minutes of baking start with this cooked ingredient ready. Sweet-potato preparation and cooling the finished muffins take additional time.
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