savory basil, chickpea & sweet potato muffins

These muffins are delicious! You could easily make them vegan by using egg re-placer.

1 1/2 cups of chick­pea flour
1/2 cup of sweet potato puree ( Bake the sweet potato at 400°F until it is cooked very soft (or steam). Allow to cool and puree.)
2 eggs (or egg re-placer for vegans)
1⁄2 cup of organic chopped spinach
1⁄2 cup of organic chopped red pep­per
1/2 cup fresh chopped organic basil
3 tea­spoons of bak­ing pow­der
1/2 tsp sea salt
1/4 cup organic raw pump­kin seeds (optional)

note:  I made these again, added um BUTTER!  and well some cheese!  uh yah.  just do it


1. Pre­heat oven to 375°F.
2. Com­bine the dry ingre­di­ents. Com­bine the wet ingredients (I lightly beat my eggs).
3. Mix every­thing together, fold­ing in the veg­gies. Spoon into muffin tins that have been sprayed with a little olive oil. The batter is very thick so don’t be alarmed or go adding any liquid or anything.
4. Sprin­kle pump­kin seeds on top of unbaked muffins. Bake for 21-25 min­utes in muf­fin tins.

super savory and very delicious, a great meal on the go! (add a little dollop of mango chutney on a piece for extra deliciousness)

One of my friends made these and complained that they were dry.  Personally I did not have a problem with this.  you will notice that there is NO fat in the recipe.  I suppose you could add some if you wanted them less dry.  :)

  1. I want these. They sound delicious!

  2. These sound delicious and would be great to grab when you need a quick dinner–thanks!

  3. Oh man. Another one I have to try…

    I should be able to get 1/2 cup out of one big, fat sweet potato, right?

  4. These look delicious! I’m going to make a vegan version this weekend.

  5. I can’t wait to try these out. Yum!

  6. yum yum YUM these look unbelievable!

  7. Pingback: savory basil, chickpea & sweet potato muffins | Sarah in the Kitchen

  8. What size muffin tin should you use? The regular 12 count muffin tin? Thanks!

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