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!
Easy to take on-the-go
Rich in fiber
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.