Ingredients:
- 1 cup chickpea flour (also known as garbanzo bean flour)
- 1 cup water
- 1/2 tsp baking powder
- 1/2 tsp turmeric (for color and flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/2 cup spinach, chopped
- 1/4 cup bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup cherry tomatoes, diced
- 2 tbsp fresh herbs (such as parsley or chives), chopped
- Optional: 1/4 cup nutritional yeast (for a cheesy flavor)
Instructions:
- Preheat the Oven and Prep Muffin Tin:
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with silicone liners or non-stick spray to prevent sticking.
- Make the Chickpea Batter:
- In a mixing bowl, whisk together the chickpea flour, water, baking powder, turmeric, garlic powder, onion powder, salt, and pepper until smooth. If using, stir in nutritional yeast for extra flavor.
- Add the Veggies and Herbs:
- Fold in the chopped spinach, bell pepper, red onion, cherry tomatoes, and fresh herbs. Mix until the vegetables are evenly distributed throughout the batter.
- Fill the Muffin Tin:
- Pour the batter into each muffin cup, filling about 3/4 full.
- Bake:
- Bake for 20-25 minutes, or until the frittatas are set and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for a few minutes, then gently remove them from the tin. Serve warm, or store for meal prep.
Tips:
- Storage: These frittata muffins can be stored in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave or enjoy cold.
- Add More Flavor: Try adding a pinch of smoked paprika, cumin, or Italian seasoning for extra depth.
- Freezing: These muffins freeze well! Just wrap individually and freeze for up to a month. Defrost in the fridge or microwave before eating.
Enjoy these protein-packed, veggie-loaded chickpea frittata muffins – ideal for a nutritious start to the day or a healthy snack!