Breakfast Chickpea Spinach Muffins recipe
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Ingredients
- 2 tablespoons coconut oil 1 (10 ounce) package frozen spinach, thawed 2 eggs 1 (15 ounce) can chickpeas, rinsed and drained ½ cup nutritional yeast ¼ cup grated Parmesan cheese 1 teaspoon ground paprika salt and ground black pepper to taste
Nutrition Info
- 90.3 caloriescarbohydrate: 8.2 gcholesterol: 32.5 mgfat: 4.2 gfiber: 3.1 gprotein: 6.4 gsaturatedFat: 2.5 gservingSize: -sodium: 139.1 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Chickpea Spinach Muffins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil.
Combine spinach and eggs in a food processor, pulse until blended. Add chickpeas, pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper, pulse until evenly incorporated.
Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.