Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chickpea muffins

Chickpea Flour Frittata Muffins (Mexican)


  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 35
  • 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

Scale
  • 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
  • 12 jalapeños, diced
  • 1/2 red bell pepper, diced
  • 3 green onions, diced
  • 1 tbsp olive oil (optional)
  • 1/2 cup vegan chorizo (optional)
  • 1/41/2 cup vegan cheese (optional)
  • 1 tsp salt or  1/2 tsp black salt + 1/2 tsp salt

Instructions

  1. Preheat oven to 375 F. Finely dice vegetables and set aside.
  2. Add dry ingredients: chickpea flour, nutritional yeast, spices/seasonings, baking powder, and salt into a mixing bowl and whisk until well incorporated.
  3. Add water to bowl and whisk until a smooth, watery mixture is created.
  4. Add diced veggies, cheese and vegan chorizo into the mix.
  5. 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.
  6. Bake for 35 minutes. Once they are done baking, let them cool off for 2 hours before taking out.
  7. Serve with guacamole, vegan sour cream, salsa, cilantro and enjoy!

Notes

*let them fully cool before removing from muffin tin

  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mexican

Keywords: Vegan breakfast, savory muffins, vegan muffins, chickpea flour, chickpea flour frittata muffins, chickpea flour omelet, vegan egg recipe