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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I am about to make my third batch of these after originally trying the recipe about a month ago when I had no flour for baking, with the exception of chickpea flour. I made mine with a combination of peas, sweetcorn, onion, red pepper and lots of chilli. because that’s what was in the fridge! I did add some chorizo to half of them to satisfy my teenage son but I liked them without. They are ideal for a light lunch with salad and a go to snack for the ever hungry teenager. Thanks for a brilliant recipe!
Wonderful, I love how these are so versatile! Thanks so much for sharing, Sharon! Cheers :)
First time I ever used garbanzo bean flour and loved this recipe! It’s so good! Substituted ground red cayenne pepper for the jalapeño to get the heat. The frittatas tasted even better at room temperature. Will definitely be making these again. Thx!
This recipe came out fabulous!!! I wish I could post a picture!
Awesome recipe! I used only 2 cups of water and I think that’s the secret. They turned out delicious. I had some extra batter somehow so was able to make extras. Thanks for sharing
I can’t find any explanation how and when you adds water to the batter, can any body being in some light!? Thanks
Mix together the dry ingredients first, then add the water. Finally add the veggies. Hope that helps! :)
Well I made a double recipe of these today and made a few variances to the recipe but mostly followed the structure. I used Aqua Faba as the majority of my liquid as I had some leftover from making hummus and it added a nice deep flavor to these yummy frittata muffins, I diced up some garlic cloves zucchini, onions, green onions yellow and orange pepper jalapeños and gave them a quick sauté on the stove before adding my chick pea flour mixture and the corn. I also added 2 tsp of onion powder and some black pepper in addition to mix of black salt and pink salt I used plus lots of fresh herbs from the garden in addition to the dried herbs in the recipe. We loved them. I doubled the recipe and still had enough to make one pan of mini muffins in addition to the 24 normal size it made. I used silicone muffin holders and had to cook for about 40 minutes to come out clean. Definitely recommend this recipe and was cautious of adding too much liquid from other comments so my mix was thick like a cake batter and it worked great..5 stars.
Made them today for the first time. I baked them for exactly 35 minutes in a 375° oven (I do check my oven true temp). They were overcooked! They pulled away from the sides like they were a little burnt, which made them chewy and changed the texture. I will definitely try them again and lower the temp to 325° after 15 minutes and check at the 30 min mark. I love the simplicity of the recipe and the idea of using up veggies in the fridge.
It could also be your muffin tin, darker and lighter muffin pans can vary in bake time. Glad everything was great, you will just have to adjust the time going forward!
Wonderful!
Does this recipe have to be made “mini” or can I make it in a larger (half tray) aluminum tray?
Hi Nat, great question! I have not tried myself, but I think it will do well. You just may need to cook it a little longer to be sure the center cooks through. Please let us know it you try and how it goes!
I made these for Sunday breakfast… SO GOOD!! I did not use the black salt, I added mushrooms to the veggies… it was nice to have leftovers in the fridge to have for a quick breakfast… this recipe is in my “keep” folder… thank you for sharing!
First- Wonderful recipe! Thank you =)
I have made these 3 times now. The first time I didn’t realize it had water in it. I was confused why people said they were soggy as mine were very dry! The second time I saw it had water & added it. It never cooked up or set up. As I wanted them for company I threw away the mushy batch & made them again w/o water. However they are dry, but so good! I plan on experimenting to get the right consistency. I am thinking of adding in salsa to the batter to give it a liquid boost & some more spice.
I served it with salsa & everyone raved. We are new to the plant based way of eating & I do miss egg casseroles. This was as good if not better than the casseroles I used to make. Thank you for a wonderful recipe!