• Prep time: 15 minutes
  • Cooking time: 35 minutes
  • Makes: 10 approx.


Start your morning the right way with a gluten-free high-protein speedy, pre-made breakfast. Running out the door? These muffins make the perfect grab-and-go healthy snack or a fun lunchtime, lunchbox alternative. Made with chickpea (garbanzo) flour, they are naturally gluten-free, high-protein, and packed with essential dietary fibre—all from one ingredient.

Leftover chickpea flour can be used in a variety of delicious savoury and sweet recipes! Try making a chickpea omelette or use your favourite fruit to create a sweet, gluten-free, high-protein take on this recipe.

  • Feeling spicy? Add some jalapenos or chilli flakes to the mixture or serve with your favourite chilli sauce.
  • Vegan? Sub the cheese for a plant-based alternative, use almond or soy milk, and add around 2-3 tablespoons of nutritional yeast to the mixture for additional flavour and B12.
A tin of chickpea muffins.


  • 2 cups chickpea flour 
  • 1 ½ cups milk (or water) 
  • ½ cup cheese 
  • 1 tblsp olive oil 
  • 2 ½ cups of your favourite vegetables, finely diced 
  • 1 ½ tsp salt 
  • ½ tsp black or white pepper 
  • 1 tsp baking powder 
  • 2 tsp dried herbs (e.g., basil and oregano, or a pre-made Italian mix) 
  • Onion powder to taste (around 1 tsp recommended) 
  • Garlic powder to taste (around ½ tsp recommended) 


  1. Pre-heat your oven to 180 degrees Celsius. Line or grease a muffin tray and set aside. 
  2. Mix all dry ingredients (vegetables not included) in a large bowl.  
  3. Once combined, gradually stir in your milk or water until the mixture resembles a loose cake batter with no lumps. 
  4. Add remaining ingredients and stir well to combine. 
  5. Fill your muffin tin to the top (chickpea flour does not rise significantly). 
  6. Bake for 35 minutes or until golden brown on top. Let cool for at least 10 minutes. Enjoy! 

Hungry for more delicious gluten-free breakfast ideas? Take a bite out of our previous recipes!