Ingredients:

  • 1 cup (120g) chickpea flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) sea salt
  • 3/4 cup (180ml) water
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 cup (30g) fresh spinach, finely chopped
  • 1/4 cup (35g) crumbled feta cheese
  • 1/4 cup (40g) red bell pepper, finely diced
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the chickpea flour, baking powder, salt, garlic powder, and cracked black pepper.
  2. Slowly pour in the water and olive oil, whisking until the batter is smooth and velvety, with no dry clumps remaining.
  3. Using a spatula, gently fold in the chopped spinach, diced red bell pepper, and feta cheese. Stir just until the vegetables are evenly distributed.
  4. Divide the batter evenly among greased muffin tins. Bake for 22–25 minutes until the edges are mahogany-colored and the tops feel firm to the touch.
  5. Let the muffins cool in the pan for 5 minutes before removing.