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Vegan Chickpea Flour Frittata Muffins Recipe

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4.2 from 81 reviews

These Vegan Frittata Muffins are a delicious, plant-based twist on the classic breakfast frittata. Made with chickpea flour and packed with fresh vegetables and herbs, they provide a protein-rich, savory muffin that’s perfect for meal prep or a grab-and-go breakfast. The addition of turmeric adds color and subtle earthiness, while black salt gives an eggy flavor without any eggs. Baked to golden perfection, these muffins are healthy, gluten-free, and entirely vegan.

Ingredients

Dry Ingredients

  • 1 1/2 cup chickpea flour
  • 1/2 tsp baking powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black salt (kala namak) or regular salt
  • 1/4 tsp black pepper
  • 1/4 cup nutritional yeast (optional, for cheesy flavor)

Wet Ingredients

  • 1 3/4 cups water or unsweetened plant milk
  • 1 tbsp olive oil (optional)

Vegetables and Herbs

  • 1 cup finely chopped veggies (e.g., spinach, bell peppers, onions, cherry tomatoes, or mushrooms)
  • 1/4 cup chopped fresh herbs (e.g., parsley, chives, or dill)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin to prepare it for the batter.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together chickpea flour, baking powder, turmeric powder, black salt or regular salt, and black pepper to evenly combine all dry components.
  3. Add Wet Ingredients: Gradually pour in the water or unsweetened plant milk while continuously whisking, creating a smooth, lump-free batter. Stir in the olive oil if using, to add moisture and richness.
  4. Incorporate Veggies and Herbs: Fold in the finely chopped vegetables, fresh herbs, and nutritional yeast until everything is evenly distributed throughout the batter.
  5. Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for expansion while baking.
  6. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the frittata muffins are firm to the touch and lightly golden on top. Perform a toothpick test by inserting one into the center; it should come out clean.
  7. Cool and Serve: Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
  8. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days, making them an ideal make-ahead breakfast or snack.

Notes

  • Black salt (kala namak) provides an eggy flavor but can be substituted with regular salt if unavailable.
  • Feel free to customize the veggies with your favorites or what you have on hand.
  • Nutritional yeast is optional but adds a pleasant cheesy flavor and extra nutrients.
  • Use water or any unsweetened plant-based milk for dairy-free and vegan results.
  • These muffins reheat well in the microwave or toaster oven for a quick meal.

Find it online: https://flavorspath.com/vegan-chickpea-flour-frittata-muffins-recipe/