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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)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 70 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
  • 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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141 Comments

  1. For what ever reason they stuck in my non-stick pan so I will definitely use silicone muffin liners for the next batch- none-the less they are delicious!

  2. I made this for a second time this week. This time, I baked it in an 8×8 pyrex (375, 40 min) and let it cool. For fun, I poured half the batter in and then placed slices of So Delicious Cheddar Cheese, then poured the rest on top. It was amazing!






  3. Amazingly simple and delicious! Swapped the bell pepper and kale with zucchini and mushroom and it was delish!






  4. Great anytime muffins. I made them with corn, diced red bell pepper, onion and drained black beans. Also added some diced dried tomatoes. No issues with soggy center if you allow to cool. First time I made them with muffin paper cups and the frittatas stuck to the paper. Second time I used nonstick muffin tins and they were perfect. Didn’t stick at all. Love the heartiness. Served them with red jalapeño jelly. Divine.






  5. These were so good, I’ve already made them a second time. Followed the recipe as listed, it made 14-15, and with cooking spray, they don’t stick. Two friends are also now making this recipe I was so enthusiastic! So nice to have a savory vegan breakfast that doesn’t use tofu!






  6. I made double the recipe, and I used Vidalia onions, zucchini, baby carrots, broccoli, plum tomato, mushrooms, and corn off the cob. I diced everything into small cubes and sautéed them separately in water with a little Italian seasoning. I put everything seasoning on 6 of them. I used tinfoil muffin liners in 12 and used my nonstick brownie pan and misted it with evoo and my Pampered Chef oil mister on the other 12. No trouble having them stick. Yumm! Will be freezing a few for later. Thanks for the recipe, next time I will mix the ingredients before cooking my veggies to give the dough a little time to rest. I also made my own flour from dried chickpeas as I had trouble finding it at the store.






  7. This turned out great! I ended up making full-size quiches with it, using frozen GF/vegan pie crusts. I used 1 pint of grape tomatoes that I halved and roasted, 1 large onion and 2 zucchini that I chopped and sauteed, and 2 cups chopped frozen spinach, cooked and very well drained. With this amount of vegetables added to the filling, it was enough to fill 2 pie crusts. I parbaked the crusts before adding the filling. I mixed the batter the night before because I live in super dry Colorado and somebody said that chickpea flour might need more time to absorb the wet ingredients. It turned out wonderfully!






  8. 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!!






  9. 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!






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

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