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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Love this recipe. Make it regularly and keep them as snacks for the week, or add a salad to make it into a main meal. It’s a good way to use up left over veggies.
Thanks for sharing, Nafeezah! I agree, it’s great for left over veggies. Cheers :)
Amazing. Followed the recipe exactly and had this morning with avocado for breakfast. Going to take the rest to work for lunch through the week. Looking forward to experimenting with different vegetables. Love that somebody used potato! Will update when I have tried out some variations. Quiche was something I thought I’d never have again when I became plant based!
Do you think these would be ok cold? Thinking of making for school lunch.
I prefer them warm, but you can always try making a batch and see if everyone likes them at room temperature. If you don’t care for them at room temp, you can enjoy them as a home snack!
These are great! I had chickpea flour in the freezer for months not knowing what to make with it. I used 3 cups of diced red /yellow/green peppers, onion, carrots, green beans, peas, asparagus, kalamata olives, kale. Used aqua faba for part of the liquid. Also added dried thyme, parsley and used sea salt. I couldn’t stop eating them. They took about 40 minutes in silicone muffin pans. Moist but solid when cool.
I don’t have chickpea flour on hand–could I put a can of chickpeas in the food processor as a substitute? I realize this might mess with the moisture content–just curious if anyone else has tried!?
Your instinct is right with the moisture, it will be too much and won’t work. Plus, the texture will no be like flour. I suggest waiting until you are able to pick up chickpea flour for the best results. Hope that helps. When you try them, do let us know how it goes!
These are stellar. My bf and I both loved having them around for an easy breakfast with coffee and fruit all weekend. I subbed a diced cooked potato for the corn to make them a little more filling but otherwise followed the recipe. Really looking forward to making it again with a variety of fillings. Only note is that greasing the pan didn’t do jack to keep them from sticking, so next time I’ll probably grease and flour. Thanks for a great recipe :)
A really easy and delicious recipe, great for using up leftover veggies.
I made this for meal prepping and ended up using misc. veggies. The cook time was VERY off for me; I ended up cooking them for about 50 minutes. Once they were cooked through they turned out delicious!
I loved this recipe! It is easy and quick. I even lined my tray with puff pastry, like little yummy baskets!
I made a triple batch and put Broccoli, 3 pepper onion blend, corn, and kale as the veggies, cooking them up ahead of baking. Topped with taco sauce. DELICIOUS.