How much protein is in vegan egg muffins with chickpea flour, spinach and red pepper?

Each of the 6 servings has 8 g of protein, 4 g of fiber and 154 calories, calculated from USDA FoodData Central values for every ingredient.

What can I substitute in vegan egg muffins with chickpea flour, spinach and red pepper?

Add 1/4 tsp kala namak (Indian black salt) and cut the regular salt to 1/2 tsp — its sulfur note makes the muffins taste much more like eggs.. Use jarred roasted red peppers, patted very dry and chopped, instead of fresh bell pepper — skips the sauté and gives a smokier, softer pepper flavor.. Replace the spinach with finely chopped kale — gives a sturdier, chewier green. cook it 2–3 minutes until tender.. Add 1/2 tsp smoked paprika to the batter — adds smoky warmth that goes well with the red pepper..

Does vegan egg muffins with chickpea flour, spinach and red pepper contain gluten or nuts?

None of the ingredients are a source of gluten, tree nuts or peanuts. That is a statement about the ingredient list, not a guarantee about the brands you buy — always read the labels if you're cooking for an allergy.

Vegan Egg Muffins with Chickpea Flour, Spinach and Red Pepper

Chickpea flour vegan egg muffins with spinach, sweet red pepper and green onion. Bake a batch of 12 on Sunday, then reheat in under a minute on busy mornings.

Prep: 15 min
Cook: 30 min
Rest: 10 min
Serves: 6

Vegan Egg Muffins with Chickpea Flour, Spinach and Red Pepper — Chickpea flour vegan egg muffins with spinach, sweet red pepper and green onion. Bake a batch of 12 on Sunday, then — Illustration generated by AI · SDXL

Vegan Egg Muffins with Chickpea Flour, Spinach and Red Pepper is a vegan breakfast recipe made with chickpea flour, water, nutritional yeast. It takes 45 minutes of hands-on time, plus 10 minutes resting, serves 6, and each serving has 154 calories, 8 g of protein and 4 g of fiber.

Chickpea flour whisked with water turns into a custardy, eggy base when it bakes. Turmeric gives it color and nutritional yeast adds savory depth. Sautéing the pepper and wilting the spinach first cooks off their water, so the muffins set firm instead of turning soggy. A little baking powder lightens the crumb, and resting the batter while the vegetables cook gets rid of any raw, beany taste.

Ingredients

6 servings

Batter

Vegetables

To serve

½ cupsalsa or hot sauce, to serve (optional)

Kit: 12-cup muffin tin, large skillet, mixing bowl, whisk

Tips

Whisk the flour with just half the water first. A thick paste is easy to smooth out, but lumps in a thin batter are hard to get rid of.
Get as much moisture as you can out of the vegetables. Wet spinach or undercooked pepper leaves gummy pockets in the muffins.
They seem soft right out of the oven, but they firm up as they cool. Wait the full 10 minutes before unmolding them.
Chickpea flour isn't safe to eat raw, so bake until the centers test clean.

Swap ideas

Add 1/4 tsp kala namak (Indian black salt) and cut the regular salt to 1/2 tsp: Its sulfur note makes the muffins taste much more like eggs.
Use jarred roasted red peppers, patted very dry and chopped, instead of fresh bell pepper: Skips the sauté and gives a smokier, softer pepper flavor.
Replace the spinach with finely chopped kale: Gives a sturdier, chewier green. Cook it 2–3 minutes until tender.
Add 1/2 tsp smoked paprika to the batter: Adds smoky warmth that goes well with the red pepper.

The numbers

154kcal per serving

Protein7.5 g

15% DV

Fiber4.2 g

15% DV

Carbs17.5 g

6% DV

Fat6.2 g

8% DV

Everything else · 6 servings per recipe

Saturated fat: 0.8 g 4%
Sugars: 3.8 g
Sodium: 410 mg 18%
Potassium: 417 mg 9%
Calcium: 84 mg 6%
Iron: 2.3 mg 13%
Vitamin C: 39 mg 43%
Vitamin B12: 9.38 µg 391%

% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.

Sources: Chickpea flour (besan), Beverages, water, tap, drinking, Nutritional Yeast Seasoning by BRAGG (fortified; legacy USDA Branded Foods entry as reproduced by NutritionValue.org), Oil, olive, salad or cooking, Leavening agents, baking powder, double-acting, sodium aluminum sulfate, Spices, turmeric, ground, Salt, table, Spices, pepper, black, Peppers, sweet, red, raw, Garlic, raw, Spinach, raw, Onions, spring or scallions (includes tops and bulb), raw

Method

Heat the oven to 375°F (190°C). Brush all 12 cups of a muffin tin generously with oil, or use silicone liners. Chickpea batter sticks to bare metal and paper liners.
In a mixing bowl, whisk the chickpea flour, nutritional yeast, baking powder, turmeric, salt and pepper. Pour in about half the water and whisk into a smooth, thick paste with no lumps, then whisk in the rest of the water and 1 tbsp olive oil. It should look like thin pancake batter. Set it aside to rest while you cook the vegetables. Don't taste it raw.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced bell pepper and cook, stirring now and then, until soft and starting to brown at the edges, 5–6 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Add the spinach and stir until fully wilted and any liquid in the pan has cooked off, 1–2 minutes. Take the pan off the heat and stir in most of the green onions, keeping a small handful for the tops.
Fold the vegetables into the batter. Divide it evenly among the muffin cups with a 1/4-cup measure, filling each about three-quarters full, and scatter the reserved green onions on top.
Bake until the muffins are puffed, the tops are set and dry to the touch, the edges are golden and pulling away from the tin, and a toothpick in the center comes out clean, 22–25 minutes.
Let the muffins cool in the tin for 10 minutes so they firm up, then run a thin knife around each one and lift it out. Serve warm with salsa or hot sauce, or cool completely before storing.

Storage: Once cooled, store in an airtight container lined with a paper towel in the fridge for up to 4 days. You can also freeze them in a zip-top bag for up to 2 months. To reheat, microwave for 30–45 seconds (60–90 from frozen), or warm at 350°F for about 10 minutes.

Questions

How much protein is in vegan egg muffins with chickpea flour, spinach and red pepper?: Each of the 6 servings has 8 g of protein, 4 g of fiber and 154 calories, calculated from USDA FoodData Central values for every ingredient.
Is vegan egg muffins with chickpea flour, spinach and red pepper vegan?: Yes. It contains no dairy, eggs, honey or other animal products.
How long does vegan egg muffins with chickpea flour, spinach and red pepper take to make?: 15 minutes of prep and 30 minutes of cooking, so 45 minutes of hands-on time, plus 10 minutes of unattended resting.
Can you make vegan egg muffins with chickpea flour, spinach and red pepper ahead?: Once cooled, store in an airtight container lined with a paper towel in the fridge for up to 4 days. You can also freeze them in a zip-top bag for up to 2 months. To reheat, microwave for 30–45 seconds (60–90 from frozen), or warm at 350°F for about 10 minutes.
What can I substitute in vegan egg muffins with chickpea flour, spinach and red pepper?: Add 1/4 tsp kala namak (Indian black salt) and cut the regular salt to 1/2 tsp — its sulfur note makes the muffins taste much more like eggs.. Use jarred roasted red peppers, patted very dry and chopped, instead of fresh bell pepper — skips the sauté and gives a smokier, softer pepper flavor.. Replace the spinach with finely chopped kale — gives a sturdier, chewier green. cook it 2–3 minutes until tender.. Add 1/2 tsp smoked paprika to the batter — adds smoky warmth that goes well with the red pepper..
Does vegan egg muffins with chickpea flour, spinach and red pepper contain gluten or nuts?: None of the ingredients are a source of gluten, tree nuts or peanuts. That is a statement about the ingredient list, not a guarantee about the brands you buy — always read the labels if you're cooking for an allergy.

Nutrition is calculated from USDA data for every ingredient — how we work it out.

Published September 23, 2026 ·American