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Mini Chickpea Flour Frittatas (Vegan)

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!

top down view of a mini chickpea flour frittata on a small plate split in half, surrounded by 3 more frittata muffins on a round wooden cutting board

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!

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.

top down view of chickpea flour frittata muffin ingredients on a round wooden cutting board.

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!

top down view of the process of mixing the chickpea flour frittata batter and adding veggies in a white mixing bowl.
side by side photos of the process of adding the chickpea flour frittata batter to muffin tin holes.

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 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.

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!

top down view of freshly baked mini chickpea frittatas in a muffin tin.

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:

side angle view of mini chickpea flour frittata muffins cooking on a wire rack.

More Chickpea Flour Recipes!

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.

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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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Breakfast, Snack
  • Cuisine: Vegan

Ingredients

Units Scale
  • 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 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)

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 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 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 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!

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 1/4 cup nutritional yeast.

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131 Comments

  1. This was so, so good. I’ve been wanting to try this type of recipe for a while but didn’t think my hubs would enjoy it…boy was I wrong. Followed exact instructions and recipe made exactly 12 muffins the first time. The second time, I had batter for one extra muffin (I think it might have to do with volume of veggies) and I used a ramekin for the leftover. Then I immediately made a second batch and poured into a round cake pan with a variation on veggies – this way took 45 minutes to bake. All of it was wonderful! I used 2 tsp garlic the second time for a tad more flavor. Yummy!!

  2. I changed up the veggies and added shredded carrot for the diced red pepper. I also accidentally forgot the corn. Instead of dried garlic and dried basil, I used fresh ingredients for both. They turned out delicious!

  3. I don’t have muffin tins but i have a bread pan and sceramic rectangle bakeware, will that work?

  4. I just tried these Frittatas. I used the measurements for 12 and the batter was way too much to fill the 12 muffin cups with 1/4 cup of batter. The baking time of 35 minutes is too long. They came out somewhat dry. Nothing was mentioned about oiling the muffin liners. I’m not a novice in the kitchen, but this recipe didn’t turn out. The taste is good though!

  5. Delicious! I’ve made a similar recipe before but it had a lot of oil in the recipe and it was a pain to clean up and kinda gross to eat honestly! This tastes just like the other recipe but a lot lighter – in a good way! I made the 1/2 tsp black salt and 1/2 tsp regular salt version and I found them to be a bit under salted, so I’ll add a little extra next time. I made them with corn, zucchini, mushrooms, green onions, and kale.

  6. Anytime I’m cooking with besan (chickpea flour) I find the best results come from letting the batter sit for about 30 minutes before cooking. Besan is much more absorbent than regular flour and can greatly benefit from sitting before cooking to have time to properly absorb the liquid. This should take care of the muffins (frittatas) from being too runny after baking.
    Excellent recipe.

    1. Julie | The Simple Veganista says:

      Thank you for the tip, Linda!

  7. What size muffin tin should I use?

    1. Julie | The Simple Veganista says:

      This recipe can be used with any regular-sized muffin tin. It makes 12 muffins so use 1 pan with 12 muffin holes or 2 pans with 6 muffin holes. I hope that helps!

  8. I love these, so delicious and I use them to accompany any plant based meal I serve (in place of bread). Great with soups! My “non-plant based diet” friends love them! I freeze them and when I want them I just toast them. The muffins stick a little in my so called “non-stick” pans, so cutting along the sides with a thin knife is a must for them to come out of the pans. I tried to use muffin liners one time….disaster! The muffins cooked to the pleated sides of the liners and I had to delicately pull them off to avoid eating paper. Much of the muffin was left on the paper. So does anyone have really and truly “non-stick” muffin pans? I’d like to know which ones to purchase because I will NEVER stop making these!

    1. Linda Landis says:

      Spray with Baker’s Joy…if you are not gluten free. Fast, easy, and it works every single time.

    2. Hi Vita, I use silicone muffin liners and they work great with chickpea flour! Hope you can get yourself a set. :)

      1. Do you have to spray the silicone muffin liners? Thanks

        1. Julie | The Simple Veganista says:

          Great question, Arj! No need to spray silicone muffin tins, but you can if you want.

    3. How do you wrap them to freeze? And from frozen, how long and what temp on the toaster oven? Thanks!

      1. Julie | The Simple Veganista says:

        You can wrap them individually in saran or foil. I just reheat on the toaster setting, keeping an eye on it. You can also set it to 200F – 250F and warm for 5 minutes or so. Adjust time as needed once you see how they do as ovens do vary. Enjoy, Arj!

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