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Savoury Fennel Chickpea Muffins

These little golden nuggets will surely satisfy and delight you this season! Tender, savoury and moreish, they make a superb breakfast, lunch side, or snack on the go. Folding in about half of the fennel salad (without the freekeh) brings their flavour and texture to a new level, but you can of course mix in other veggies: spinach, kale, steamed broccoli, grated carrot are great options! 

Savoury Fennel Chickpea Muffins


  • 2 ½ cups / 325g chickpea flour
  • 2 tsp. fine sea salt
  • 1 tsp. baking soda
  • 1 tsp. garlic powder
  • ½ tsp. freshly cracked black pepper
  • pinch turmeric optional, for colour
  • 3 Tbsp. nutritional yeast
  • 3 cups / 750ml water
  • 2 Tbsp. coconut oil plus more for greasing
  • Half batch of the prepared fennel salad


  • Preheat oven to 375°F / 190°C
  • Place a sieve over a medium sized mixing bowl, and sift the chickpea flour, salt, baking soda, garlic powder, turmeric and black pepper together, then stir to combine. Fold in the nutritional yeast.
  • Whisk about 2 cups / 500ml of water together until smooth. If more water is needed, add it a little at a time until you have a thick, but runny batter. Fold in the fennel salad.
  • Divide the batter into 12 muffin cups. Bake for 30-40 minuets, then remove from oven and let cool completely before enjoying. Keep leftovers in an airtight container in the fridge for up to one week.


Makes 12 muffins