Mini Chickpea Flour Frittatas feature gluten-free chickpea flour, bell pepper, corn, baby spinach, onion, and herbs for an easy and delicious, healthy vegan breakfast or snack!
These vegan, mini chickpea flour frittata muffins have been my obsession lately!
You may also know them as – mini crustless chickpea quiche, chickpea omelet 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!
- gluten free
- grain free
- eggless
- low fat
- non dairy
- oil free
- high fiber & protein
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.
Ingredient Notes
In this recipe, a batter is made with chickpea flour, an assortment of vegetables, and herbs then baked until tender, creating a delicious savory chickpea muffin frittata that’s perfect any time of day.
Here is everything you will need:
- chickpea flour – also know as garbanzo bean, besan, or gram flour
- red bell pepper
- corn – fresh, frozen or canned (I used frozen)
- jalapeno
- 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 (affiliate link), 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
- In a medium bowl, mix together the chickpea flour, nutritional yeast, garlic powder, basil and salt.
- Add the water and whisk until combined. Batter will be runny, not thick.
- Add the veggies and mix again.
- Using a ¼ 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.
Top Tips + FAQs
To grease muffin pan or not. If not using a non-stick muffin tin, lightly grease each muffin hole or use muffin liners. 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 have been a few comments regarding the muffins being soggy in the center. If this is your experience, let them cool completely before eating or cook for up to 50 minutes (depending on the veggies used). The center will thicken, and your muffins will be perfect. I’ve personally never had an issue with a soggy center at 35 minutes, but ovens do vary!
How To Store Leftovers
Store cooled chickpea muffins in an airtight container in the refrigerator for up to 5 – 7 days. For longer storage, they will keep well in freezer-safe containers or baggies in the freezer for up to 2 – 3 months. Let thaw before reheating. Reheat muffins are fantastic and can be warmed up in the toaster oven or microwave.
Serving Suggestions
These savory chickpea flour frittatas are great alone but are even better with a little something on the side. Here are a few of my favorite options:
- Serve with Breakfast Potatoes or Yukon Gold & Sweet Potato Home Fries for a hearty breakfast.
- Serve with this hearty Potato + Chickpea + Sweet Potato Breakfast Hash.
- Pair with sliced avocado and a drizzle of sriracha.
- Serve with Savory Sauteed Kale, Vegan Collard Greens, or Skillet Asparagus + Tomato Medley.
More Chickpea Flour Recipes!
Chickpea flour is so versatile and easy to work with, try these other recipes using chickpea flour for variation.
- Socca (Farinata)
- Savory Chickpea Pancake
- See all Chickpea Flour recipes on TSV!
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.
PrintMini 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
Ingredients
- 1 ¾ cups chickpea flour (aka, garbanzo bean flour, gram flour)
- ¼ cup nutritional yeast, optional
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ¾ teaspoon mineral salt or black salt (see notes)
- 2 cups water
- 1 cup corn (frozen, fresh, or canned)
- 1 large red bell pepper (1 cup), finely diced
- 1 jalapeno, finely diced
- ¼ red onion or medium shallot, finely diced
- handful of baby kale or spinach, roughly chopped
- chives, to garnish (optional)
Instructions
Preheat oven to 375 degrees F. If not using a non-stick muffin tin, lightly grease with oil (see notes) or use muffin liners.
Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder, and basil. Whisk in the water (batter will be runny, but that’s normal). Add the corn, bell pepper, jalapeno, onion, and baby greens, mix to combine.
Scoop: Using a ¼ 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 35 – 45 minutes (depending on the veggies used). Do the toothpick test by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for 35 minutes and the center seems soggy, let them cool, and they will stiffen up nicely.
Remove from oven, turn out frittatas, and place on a cooling rack to cool.
Store: Leftovers can be stored, covered, in the refrigerator, or on the counter. Reheat in a toaster oven or microwave.
Makes 12
Notes
If using black salt, use about ½ teaspoon, and the other ½ 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!
Muffin tin. If not using 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 a hard surface to release them.
What If my muffins don’t cook all the way through? There have 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 ¼ cup nutritional yeast.
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Barbara Walton says
I have made these several times and was happy when I tried making baking cups with parchment paper. Five inch squares folded over a tomato paste can. Made life SO much easier.
I just love them. Always bake longer. Start at 375 then lower to 350 after 15 minutes. Takes at least another 40 minutes depending on veggies.
★★★★★
Julie | The Simple Veganista says
So glad you’re enjoying the recipe! Thanks for the awesome tips, Barbara!
Michael Segers says
This is the recipe that keeps on giving. I am amazed at all the things people are doing with it. My latest has been berries and nuts, and of course, it’s a great way to use leftovers. Thanks!
★★★★★
Mar C says
I’ve prepared this recipe twice – so delicious. The second time I subbed a whole poblano for the jalapeno and it was great! Because I use frozen corn and spinach, and I add fresh shredded carrot, I up the baking time to 50 minutes. I added a few tablespoons ground flax seed which made it a bit more like a muffin. Definitely needed to grease and flour the muffin tin! This is such a wonderful workday breakfast with a few dates on the side.
S B says
Is it necessary to reheat them before eating or will they be good to eat later in the day once they have been removed from freezer and thawed?
Julie | The Simple Veganista says
Great question! You can probably get away with eating them at room temp if you need to, but they are really best if reheated. It’s definitely worth a try! Enjoy :)
Kathleen Wootton says
Can these be frozen? How long will they last in the fridge?
Julie | The Simple Veganista says
Yes, they can be frozen for up to 2 – 3 months. Let thaw before reheating. In the fridge, they will last up to 6 – 7 days in an airtight container.
Teresa says
I’ve made these a few times. Love them! I use different spices to give them a Mexican or Italian flair. I cook at 350 degrees for 50 minutes to cook the inside without drying the outside.
★★★★★
Sarah says
3rd time making these today. Doubled everything & used up a lot of CSA stuff I had on hand this morning: 2 tomatoes (cored well & diced), shredded carrots, 1 finely chopped up head of broccoli, and a bunch of spring onions. Instead of chives, I added some chopped cilantro that was about to bolt straight to the batter. I used kosher salt, added pepper, and replaced the basil with 2t of curry powder. Definitely going to make these with curry powder again, maybe even a bit more. Sooooo good!!!
★★★★★
Sarah says
Made another double batch today—stuck with the curry powder (2 heaping teaspoons this time) & chopped cilantro and used veggies from my CSA box: shredded zucchini, yellow squash, & carrots and some chopped spring onions. Ended up with more batter than 2 muffin pans because I underestimated the sizes of the veggies, so I put the overflow in a small glass dish. It baked up beautifully, too!
★★★★★
Hilary says
These are delicious! Made these for the first time, followed the recipe exactly. Ended up 18 cups (1/4 cup batter per mold), rather than 12. Next time I will put 1/3 cup. Also, I think silicon molds would work the best to remove them. They were a bit difficult to remove from the pan even though I oiled it.
Meredith Wilcke says
Have you ever used diced tomato? I’m thinking of a Mexican style one to try. I don’t know if tomato would make it too wet.
Julie | The Simple Veganista says
Great question, Meredith! I have not tried tomato, but it should be fine if you remove most of the wetness. Just dice up the flesh, removing the seeds and inner parts. I would love to know how it goes for you as it’s helpful to others as well!
Margaret says
Easy to prepare and delicious!
Try serving them with sliced avocado and sriracha.
Thank you for all the great recipes, my go to sight for tasty vegan food!
★★★★★