Save to Pinterest Savoury, herby muffins made with chickpeas and vegetables—perfect as a plant-based side for festive meals or anytime comfort food.
The first time I made these chickpea stuffing muffins, the aroma filled my kitchen and reminded me of holiday dinners growing up. Now, they're a staple whenever I need delicious vegan comfort food.
Ingredients
- Chickpeas and Base: 1½ cups cooked chickpeas (or 1 can, drained and rinsed), 2 cups cubed whole wheat bread (day-old or slightly dried)
- Vegetables: 1 cup finely diced celery (about 2 stalks), 1 cup finely diced onion (about 1 medium), 1 medium carrot, finely diced, 2 cloves garlic, minced
- Wet Ingredients: 1 cup vegetable broth, ¼ cup extra-virgin olive oil, 2 tablespoons ground flaxseed, 5 tablespoons water
- Herbs and Seasonings: 2 tablespoons chopped fresh parsley, 2 teaspoons dried sage, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon salt, ½ teaspoon ground black pepper
Instructions
- Prep:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners or grease lightly.
- Make Flax Egg:
- In a small bowl, combine ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- Sauté Vegetables:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, celery, carrot. Sauté for 5–7 minutes until softened. Add garlic; cook 1 minute more. Remove from heat.
- Mash Chickpeas:
- In a large bowl, mash chickpeas with a fork or potato masher, leaving some texture.
- Add Ingredients:
- Add sautéed vegetables, cubed bread, parsley, sage, thyme, rosemary, salt, pepper to mashed chickpeas.
- Combine:
- Mix in flax egg, remaining olive oil, vegetable broth. Stir until well-combined and bread is moistened. If too dry, add a splash more broth.
- Shape Muffins:
- Spoon mixture evenly into muffin tin, pressing gently to compact.
- Bake:
- Bake 30–35 minutes until tops are golden and slightly crisp.
- Cool & Serve:
- Let cool in tin for 10 minutes, then remove and serve warm.
Save to Pinterest These muffins really shine at family gatherings—even my non-vegan relatives request them. They make a festive table extra inviting!
Required Tools
Muffin tin, mixing bowls, large skillet, potato masher or fork, measuring cups and spoons
Allergen Information
Contains wheat (bread). Nut-free and dairy-free as written. Double-check bread ingredients if avoiding soy or other allergens.
Nutritional Information (per muffin)
Calories: 120. Total Fat: 4 g. Carbohydrates: 17 g. Protein: 4 g.
Save to Pinterest Serve warm with your favorite vegan gravy for a comforting, festive treat. These muffins also freeze well for make-ahead meals.
Common Recipe Questions
- → Can I make these muffins gluten-free?
Yes, simply substitute the whole wheat bread with gluten-free bread to keep the texture and flavor intact.
- → How can I store leftover muffins?
Store them in the fridge for up to three days and reheat in the oven to preserve the crispy top.
- → What herbs enhance the flavor in these muffins?
Fresh parsley combined with dried sage, thyme, and rosemary offers a fragrant, herby profile.
- → Is there a substitute for the flaxseed mixture?
The flaxseed mixed with water acts as a binder; chia seeds can be used similarly if preferred.
- → What pairs well with these muffins for serving?
They pair wonderfully with vegan gravy, cranberry sauce, or a fresh green salad.