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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 muffins, 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, this vegan frittata muffin recipe will use the ever-wonderful chickpea flour as the base.

Of course, this veganized version will not be exactly the same, but they do bake up light and 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 – This flour is made from white garbanzo beans and can be found in local grocery stores or ordered online (affiliate link).
  • 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 sulfur 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. The 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 the muffins out, and let them rest on a cooling rack.

Top Tips + FAQs

To grease the 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

Cooled chickpea muffins can be stored in an airtight container in the refrigerator for up to 5 – 7 days. They will also keep well in freezer-safe containers or baggies for up to 2 – 3 months. Let thaw before reheating. Reheated 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. For a variation, try these other recipes using chickpea flour.

If you try this chickpea flour 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)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 72 reviews

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
  • Method: Bake
  • Cuisine: Vegan

Ingredients

Units Scale
  • 1 3/4 cups chickpea flour (aka, white garbanzo bean 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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143 Comments

  1. I made this for a breakfast for lunch type of meal at church; I almost didn’t take them because of how they turned out. I was anticipating that they would look similar to the picture but they definitely did not. I doubled the recipe to ensure everyone would have one or two each but they was quite soggy in the middle even after letting them sit. They tasted great but they did not look good. They were very dark and I thought it was because of the type of veggies I used. I used eggplant and zucchini beside the corn, etc. So maybe that is why they came out so dark. Otherwise, this recipe was great. I won’t be using left over dark veggies for this again! Lol.

  2. Michael S says:

    This has been a favorite of mine, with all kinds of veggies. Today, I left out your herbs and black salt, substituting cardamom and cinnamon and some sweetener, to make apple/nut muffins.






    1. Julie | The Simple Veganista says:

      Love it! Thanks for sharing, Michael. :)

  3. Great base recipe I add more seasonings and veggies whenever I make them as meal prep, I don’t know if it’s because I’m closer to sea level where I live now but 375 for 35 minutes would definitely burn them, I’ve made them twice now and they come out well cooked just shy of 30 minutes or so. Comes out delicious though!






  4. Made these for the first time following the recipe exactly. They were delicious. I will definitely be making them again. Love this for holiday cooking to have something ready for breakfast!

  5. Shaynecia says:

    Delicious! I will be making this for a second time. If I wanted to make it not so vegan & add shrimp do you think it will get cooked all the way? Thanks!






  6. Been making these on and off as a side dish to my broccoli heavy stir fry . These also have been side dished for my ‘vegan chilli’ honestly tho i just call it ‘the mega bean soup’ i love these so much. I used to wonder how much tastier they could be if i actually used yeast (for some reason it was really hard to find) . I used the yeast for the first time last night (after making this on and off for a year) and it really was a game changer! I was so blown away by how good i managed to make them that i had to come here to leave this comment. Lol. Great recipe! The non vegans in my household also gobbled these down at light speed. 10/10. Good as a side dish, dipping into soup, top it with a “cheese” or dip of choice. It has the same flexibility and number of opportunities as a plain loaf of bread. Will be a staple side dish in most of my future cooking. Please do your selves a favour and dont skip the yeast.






  7. I made this as fritters rather than muffins- delicious flavour! Thanks for the recipe.






    1. Julie | The Simple Veganista says:

      That sounds wonderful, Julie! Thanks for sharing :)

  8. I may have missed it, but at what temp are we baking??

    1. Julie | The Simple Veganista says:

      Bake at 375 degrees. Enjoy!

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