Breakfast Chickpea Spinach Muffins

• 2 tablespoons coconut oil
• 1 (10 ounce) package frozen spinach, thawed
• 2 eggs
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup nutritional yeast
• 1/4 cup grated Parmesan cheese
• 1 teaspoon ground paprika
• salt and ground black pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil.
2. Combine spinach and eggs in a food processor; pulse until blended. Add chickpeas; pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper; pulse until evenly incorporated.
3. Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

coconut oil, frozen spinach, eggs, chickpeas, nutritional yeast, parmesan cheese, ground paprika, salt

Taken from www.allrecipes.com/recipe/256684/breakfast-chickpea-spinach-muffins/ (may not work)