These chickpea flour frittata muffins are what you need for your busy mornings! They are protein-packed, savory, flavorful, and ready to take on the go. Lots of folks have a hard time finding a savory plant-based breakfast, but look no further!
What are Chickpea Flour Frittata muffins?
A classic frittata is an Italian version of an omelet. It is made with fried beaten eggs, vegetables and sometimes meat. I made a vegan version using chickpea flour.. and I also made them fun-sized!
These frittatas are also known as chickpea flour muffins, crustless chickpea flour quiche, vegan omelet muffins, vegan egg muffins, etc. In my opinion, they are far better than the real egg version of these. Chickpea flour works so well in this recipe!
What is Chickpea flour?
Chickpea flour is flour made from ground-up dried chickpeas, also knowns as garbanzo beans. It is packed with protein, fiber, and other great nutrients. You can also substitute up to half the amount of all-purpose flour in general recipes to increase protein and fiber.
I personally love to buy Navitas Chickpea flour or Bob’s Red Mill chickpea flour. I don’t recommend substituting chickpea flour for this specific recipe as it creates a very egg-like texture and taste.
Chickpea Flour Frittata Muffin Highlights:
Savory and absolutely delicious!
Protein-packed
Easy to take on-the-go
Rich in fiber
Vegan/Plant-based
Gluten-free
Kid and picky-eater-friendly
Simple, wholesome ingredients:
Other Chickpea Flour Recipes
You can also use this recipe to make a chickpea flour omelet or scramble! Just heat a pan, coat it with olive oil and cook it on low-medium heat until it thickens.
You can also make chickpea flour bread, tortillas, cakes, and more. This protein-packed flour is super versatile and incredible to cook with.
Tips and Substitutes:
Make sure that you let the chickpea frittata muffins cool for at least 1-2 hours before taking them out of the tray. Use a butter knife to loosen the sides of the muffin before taking them out. If you notice that it did not cook thoroughly in the middle, let cool longer. Ovens vary and some may need a bit more time than others but chickpea flour is already “cooked” and can solidify if let to cool off.
If using tomatoes for this recipe, make sure to use a bit less water or use only the dry part of the tomato.
I chose to make a Mexican-style frittata muffin but feel to use any other veggies such as corn, zucchini, broccoli, and more.
Other breakfast recipes you might enjoy:
Print
Chickpea Flour Frittata Muffins (Mexican)
- Total Time: 45
- Yield: 10 1x
- Diet: Vegan
Description
These savory and protein-packed chickpea frittata muffins will make your mornings much easier. Perfect for on-the-go vegan breakfast.
Ingredients
- 1 1/2 cup chickpea flour
- 1 1/2 cup water
- 1/4 cup nutritional yeast
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 2 tsp baking powder
- 1–2 jalapeños, diced
- 1/2 red bell pepper, diced
- 3 green onions, diced
- 1 tbsp olive oil (optional)
- 1/2 cup vegan chorizo (optional)
- 1/4–1/2 cup vegan cheese (optional)
- 1 tsp salt or 1/2 tsp black salt + 1/2 tsp salt
Instructions
- Preheat oven to 375 F. Finely dice vegetables and set aside.
- Add dry ingredients: chickpea flour, nutritional yeast, spices/seasonings, baking powder, and salt into a mixing bowl and whisk until well incorporated.
- Add water to bowl and whisk until a smooth, watery mixture is created.
- Add diced veggies, cheese and vegan chorizo into the mix.
- Lightly grease muffin tray and pour 1/2 cup portions of the mixture into muffin tray. Add a bit more vegan cheese on top if desired.
- Bake for 35 minutes. Once they are done baking, let them cool off for 2 hours before taking out.
- Serve with guacamole, vegan sour cream, salsa, cilantro and enjoy!
Notes
*let them fully cool before removing from muffin tin
- Prep Time: 10
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
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