High Protein Veggie Puffs
Elevate your snacking game with these High Protein Veggie Puffs—perfectly fluffy, savory bites brimming with nutritious ingredients! Made with protein-packed chickpea flour and enriched with nutritional yeast and ground flaxseed, these gluten-free and dairy-free puffs are the ultimate guilt-free indulgence. Grated carrots, zucchini, sweet corn, and spinach lend a medley of vibrant flavors and textures, while warm spices like garlic powder, onion powder, and turmeric add a delightful savory kick. Quick and easy to whip up in just 40 minutes, these veggie puffs make a wholesome snack, light lunch, or delicious side dish. Whether enjoyed warm or at room temperature, they’re an irresistible choice for anyone seeking a healthy, filling treat. Perfect for meal prep, family gatherings, or on-the-go munching!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Baking powder
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 1 cup Almond milk (unsweetened)
- 1 small Carrot (grated)
- 1 small Zucchini (grated and squeezed dry)
- 1 cup Sweet corn (cooked, fresh, or frozen and thawed)
- 1 cup Spinach (chopped finely)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Olive oil or avocado oil (for greasing muffin tray)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tray with olive oil or avocado oil.
In a small bowl, mix the ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to form a flax 'egg'.
In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, ground turmeric, salt, and black pepper.
Gradually add the almond milk to the dry ingredients while whisking continuously to form a smooth batter.
Gently fold in the prepared flax 'egg', grated carrot, squeezed zucchini, corn, and chopped spinach. Mix until well combined.
Using a spoon, evenly distribute the batter into the muffin tray cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown on top and a toothpick inserted in the center comes out clean.
Remove the tray from the oven and let the puffs cool for 5 minutes before transferring them to a wire rack.
Serve warm or at room temperature as a high-protein snack or side dish. Enjoy!
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.6 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
