Vegan Chickpea Frittata Muffins

Vegan Chickpea Frittata Muffins

Vegan Chickpea Frittata Muffins

These savory, protein-packed vegan muffins are perfect for breakfast, snacks, or meal prepping. Made with chickpea flour, sautéed vegetables, and optional vegan cheese, they’re gluten-free and full of flavor.


Ingredients:

  • Chickpea Flour – 2 cups
  • Nutritional Yeast – 4 tbsp
  • Water – 2 cups
  • Olive Oil – 2 tbsp
  • Garlic Powder – 1 tsp
  • Baking Powder – 1 tsp
  • Black Pepper – 1/4 tsp
  • Salt – 1 tsp
  • Turmeric – 1/2 tsp
  • Onion – 1/4 cup, finely chopped
  • Red Bell Peppers – 1/2 cup, diced
  • Cremini Mushrooms – 1 cup, diced
  • Broccoli – 3/4 cup, finely chopped
  • Vegan Cheese – 1/2 cup (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Sauté vegetables: Heat olive oil in a pan over medium heat, then add onions, bell peppers, and mushrooms. Cook until onions soften.
  3. Mix dry ingredients: In a large bowl, combine chickpea flour, nutritional yeast, baking powder, garlic powder, turmeric, salt, and pepper.
  4. Add water: Slowly mix in water until smooth and lump-free.
  5. Fold in vegetables and cheese, if using.
  6. Prepare muffin tray: Grease or line with parchment, then pour batter into the tray.
  7. Bake at 370°F for 20-30 minutes. Let cool for 10 minutes before serving.

Tips:

  • Use parchment liners or grease tray well.
  • Adjust seasonings to taste.
  • Serve with salad, ketchup, or hot sauce.

Storage:

  • Refrigerate for up to 3-4 days.
  • Freeze for up to 2 months.
  • Reheat in microwave or oven.

Nutritional Info (Per Serving):

  • Calories: 124
  • Carbs: 15g
  • Protein: 6g
  • Fat: 5g

Enjoy these versatile, healthy muffins as a snack or part of a meal!