These vegan, mini chickpea flour frittata muffins have been my obsession lately!
You may also know them as – mini crustless chickpea quiche, chickpea omelete muffin, vegan egg muffins or savory chickpea flour muffins. Whatever you want to call them, I call them easy, healthy and delicious!
In place of eggs traditionally used in frittatas, we’ll be using the ever wonderful chickpea flour as the base for this vegan frittata muffin recipe.
Of course, this veganized version will not be exactly the same, but they do bake up light, tender and are filled with wholesome goodness. You may have to taste test it with my other Vegetable Frittata using tofu as the base!
A few other reasons these savory chickpea muffins are pretty awesome!
And not to mention they bake up within 30 minutes, total time on these is about 45 minutes from start to finish.
This chickpea flour frittata recipe is a perfect meal prep idea for healthy to-go meals throughout the week. They are small, pack well and can be reheated in the toaster oven or microwave.
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Chickpea Flour Frittatas Ingredients
For these vegan frittatas we’ll be using chickpea flour (aka, garbanzo bean or gram flour) as the base and a mix of:
- red bell pepper
- corn – fresh, frozen or canned (I used frozen)
- baby kale or spinach – I used baby kale
- dried basil – thyme or tarragon would be great too!
- garlic powder
- mineral salt or black salt (don’t skimp on the salt) – black salt (aka, kala namak) will add the distinctive sulphur flavor eggs are known for
- freshly cracked pepper
- nutritional yeast, optional for an extra savory, cheesy flavor
Feel free to change-up the veggies, using at least 3 cups. Use an assortment of diced zucchini, mushrooms, peas, green bell peppers, finely chopped broccoli or carrots. Fresh herbs would be great too!
How To Make Chickpea Flour Muffins
- Mix the batter, add the veggies and mix again.
- Using a 1/4 measuring cup, scoop the batter and fill each of the 12 holes in the muffin tin.
- Bake for 30 – 35 minutes.
- Pull from the oven, turn muffins out and let rest on a cooling rack.
Tip: If not using a non-stick muffin tin, lightly grease each muffin hole. If using a non-stick tin, you don’t need to oil the tin as the frittatas will fall out when turned over. You may need to gently tap the tin on a hard surface to release them. I didn’t use any oil for these.
What If my muffins don’t cook all the way through? There has been a few comments regarding the muffins being soggy in the center. If this is your experience, let them cool completely before eating. The center will thicken and your muffins will be perfect. I’ve personally never had an issue with a soggy center, but I know from experience from my other baked goods that letting it cool will do the trick!
How To Store Savory Chickpea Muffins
Store cooled chickpea muffins in an airtight container in the refrigerator for up to 5 days. These muffins are fantastic reheated in the toaster oven or microwave.
More Chickpea Flour Inspiration
Chickpea flour is so versatile and easy to work with, try these other recipes using chickpea flour for variation.
If you try this chickpea frittata muffins recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
MINI CHICKPEA FLOUR FRITTATAS (VEGAN)
Veggie filled and super easy to make, these chickpea flour frittatas are great anytime of day. Great for meal prep!
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Breakfast, Snack
- Cuisine: Vegan
- 1 3/4 cups chickpea flour (aka, garbanzo bean flour, gram flour)
- 1/4 cup nutritional yeast, optional
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 3/4 teaspoon mineral salt or black salt (see notes)
- 2 1/4 cups water
- 1 cup corn (frozen, fresh, or canned)
- 1 large red bell pepper (1 cup), finely diced
- 1 jalapeno, finely diced
- 1/4 red onion or medium shallot, finely diced
- handful of baby kale or spinach, roughly chopped
- chives, to garnish (optional)
Preheat oven to 375 degrees F.
Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder and basil. Whisk in the water. Add the corn, bell pepper, jalapeno, onion and baby greens, mix to combine.
Scoop: Using a 1/4 measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of chives.
Bake: Place in the oven, on the center rack, and bake for 30 – 35 minutes. Do the toothpick test, by sticking it in the center of a muffin, if it comes clean, frittatas are ready.
Remove from oven, turn out frittatas and place on cooling rack to cool.
Leftovers can be stored, covered, in the refrigerator or on the counter. Reheat in a toaster oven or microwave.
If using black salt, use about 1/2 teaspoon, and the other 1/2 teaspoon regular mineral salt. Too much black salt may be overpowering.
Feel free to change up the veggies, using at least 3 cups. Use an assortment of diced zucchini, mushrooms, peas, green bell peppers, finely chopped broccoli or carrots. Fresh herbs would be great too!
If not use a non-stick muffin tin, lightly grease each muffin hole. If using non-stick, the frittatas will fall out when turned over. You may need to gently tap the tin, upside down, gently on the a hard surface to release them.
What If my muffins don’t cook all the way through? There has been a few comments regarding the muffins being soggy in the center. If this is your experience, let them cool completely before eating. The center will thicken and your muffins will be perfect. I’ve personally never had an issue with a soggy center, but I know from experience from my other baked goods that letting it cool will do the trick
Nutritional facts include the optional 1/4 cup nutritional yeast.