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Chickpea muffins

Chickpea Flour Frittata Muffins (Mexican)

  • Author: Anna Rios
  • Total Time: 45
  • Yield: 10 1x
  • Diet: Vegan


These savory and protein-packed chickpea frittata muffins will make your mornings much easier. Perfect for on-the-go vegan breakfast.


  • 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


  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!


*let them fully cool before removing from muffin tin

  • Prep Time: 10
  • Cook Time: 35
  • 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