Gluten-Free Vegan Legumes and Vegetables Muffins

Muffins from legumes flours, mushrooms, chia seeds and spices that are especially suitable for vegan and gluten-free dinner

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 18Serving/Unit


Chickpea flour, 1 cup
Red lentil flour, 1 cup
Non-fat soy flour, 1/2 cup
Teff flour, 1 flat tablespoon
Tapioca flour, 1 flat tablespoon
or corn starch
Water, 3 cups
as needed
Champignon mushroom, 200 g
Olive oil, 3 tablespoons
extra virgin - for frying mushrooms
Dried parsley, 1 flat tablespoon
Cumin, 1/2 flat teaspoon
Atlantic sea salt, 1/2 flat teaspoon
Paprika, 1/2 flat teaspoon
Turmeric, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Chia seeds, 1 tablespoon
Olive oil, 2 tablespoons
to grease the muffin tin
Peeled pine nuts, 2 tablespoons
natural - to spread over the muffins


1. Mix the flours with about 3 cups of water (until obtained thin mixture).
2. Fry the mushrooms in olive oil until lightly browned (about 10 minutes).
3. Add the rest of the ingredients and mix to combine.
4. Let the mixture rest while greasing the sockets in the muffin tin, and preheat the oven to 356°F (180°C) turbo.
5. Stir and pour the mixture into the muffin tin to the end.
6. Sprinkle a little pine nuts on each muffin.
7. Bake for about 30 minutes or until a toothpick comes out dry from the center of the muffin.
8. Bon appetite (:

Total time: 30-60 min

The preparation method also includes frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 123 cal 154 cal
Proteins 7 g 9 g
Carbohydrates 11 g 14 g
Fat 5 g 6 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Gluten-Free Vegan Legumes and Vegetables Muffins
Tasty muffins for dinner