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!
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!
- 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 – 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!
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!
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:
- 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. For a variation, try these other recipes using chickpea flour.
- Socca (Farinata)
- Savory Chickpea Pancake
- See all Chickpea Flour recipes on TSV!
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.
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
- Method: Bake
- Cuisine: Vegan
Ingredients
- 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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Thank you for posting this recipe. I just wanted to let you know that my husband and I love these. I’ve made a few different versions of these that I have found on the internet but this one was the best. I make them several times a month, varying veggies that are on hand and keeping them in the fridge for when someone wants a snack.
These are EXCELLENT! I love when recipes turn out as they say they should and this one certainly does. I love that this gives me another savory, soy-free breakfast option and these would be perfect for a brunch! I’ll definitely be freezing some of these to have on hand. Thank you so much for sharing!
I’ve these 5 times over the last month and they are always delicious. Only one time did I change up the recipe and used finely chopped broccoli. This is definitely a keeper, thanks!
I am so excited to try this out! Are there any substitutes for the Chickpea Flour? Can I use Almond or coconut flour instead?
Hi Amy, this is just for chickpea flour. I’ve never tried using almond or coconut flour for this and I don’t think they will have the same results. But if you’re up for a challenge, you can give it a try. Either way, let us know how it goes!
Great, versatile recipe. Really easy to make and I liked the tip for using the 1/4 cup measure to scoop the batter into the tin. I used a coarsely grated carrot instead of corn and omitted the jalapeños to make them child-friendly. Used mixed Provence herbs instead of basil as that’s what I had and they were really tasty. Will def make again, trying different combinations. Thank you for the recipe ?
Your substitutions sound great! I’m so glad you were able to adjust for the kiddos. Thank you so much for the feedback and inspiration! Cheers :)
You need to let the batter rest for a bit to let it firm up. at last 5 min before putting in the oven. I also added a flax egg and had no problems with it being too runny.
I made these and they cooked perfectly on the outside but were soggy inside at 30 min. Added 5 min more and the same. Turned oven off and have let them sit in oven for 10 more min. Hopefully they won’t be soggy after this. Taste is great though so will still eat them, soggy or not. They’re safely vegan after all!
You may find that after they cool a little, they will stiffen up nicely. Let me know if that’s the case!
Absolutely delicious!! Easy to make. Had to adjust time a tad for a smidge larger silicone muffin cups. Wish I could have posted a picture.
Hi! I followed exactly and they’ve been in for 55 min and are still not cooked inside. What is the finished consistency? Like a muffin or not firm?
I did put them in paper muffin cups, Do you think that would have caused them to not firm up? 65 min now… oven temp is fine per two thermometers, Help! Haha
They should be done by now, not sure what could have gone wrong. I’d take them out and let them rest, they will stiffen up on their own. They will be like muffins, and shouldn’t be soggy at all. I didn’t use any muffin liners, but that shouldn’t be an issue. Please keep me posted!
These were so easy and turned out delicious!! I added 2 pasture-raised eggs (I am not a vegan) and they turned out fluffy and eggy inside. I’m sure they would be great without as well. Delicious. Thanks for the recipe!!
Yay, Katarina! So glad they turned out well. You’re very welcome. Cheers :)