Savoury Bean Muffins
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When we refer to baking things we usually assume some kind of sweet ensemble. But that doesn’t have to be the case!
Nope there’s a lot to be said for a savoury bake & these little muffins make for a fabulously satisfying & sustaining snack or prep ahead breakfast.
In fact, I’ll have them at pretty much any meal …
Key Facts
- Prep Ahead
- High Protein Breakfast
- Family Friendly
- Freezer Friendly
Ingredients
- 1 cup cooked white beans or chickpeas
- 1 heaped tablespoon each ground flax & chia seeds
- 1 1/2 cups oat flour (buy or grind whole oats in a food processor)
- 1 bunch parsley
- 5 sundried tomatoes
- Large handful stoned olives
- 1/2 teaspoon salt
- 1 tablespoon dried oregano
- 1 tablespoon raw apple cider vinegar
- 1 teaspoon bicarbonate of soda
- Optional – 1 teaspoon chilli flakes
- Optional – 200g cheese of choice
Preparation
01
Preheat your oven to 210C, grab some silicone muffin cases or line a muffin tin.
02
Add the flax & chia seeds to a large bowl with 1 cup warm water, mix well for 1 minutes & then leave for sit for 10 minutes.
03
Roughly chop your beans, then finely chop the rest of your ingredients. Add everything to the soaked seeds, mix well, season & then fold through the cheese if using followed by the vinegar & bicarbonate of soda.
04
Spoon into your cases & bake for 16-18 minutes. Avoid over baking them as they’ll end up chewy.
05
Use within 4 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
