Chickpea Frittata Muffins The Best Savory Muffins

You can make them with chickpea flour and your favorite seasonal vegetables. Frittata muffins taste like delicious mini quiche; they cook in about 25 minutes, keep well for five days, and reheat perfectly.

What are chickpea frittata muffins?

Ingredients & substitutions for chickpea muffins

How to make frittata muffins

Serving suggestions

Variations

Storage & Make ahead

More egg-free recipes

More Chickpea Recipes

They are inspired by our vegan frittata and asparagus frittata, which use chickpea flour as a substitute for eggs. Chickpea flour is a great egg replacement and is often used in Mediterranean and Indian cuisine to make delicious egg-free recipes. You guys loved our falafel, savory chickpea crepes, Italian farinata, and zucchini fritters. Like our zucchini pie and potato frittata, Chickpea frittata muffins are oven-baked and healthy. They turn out perfectly soft, colorful, and packed with flavor. They are an excellent vegan breakfast recipe, also perfect for brunch or to make ahead for a picnic or quick lunch. You can make frittata muffins with most vegetables. Here, we show you a deicious pea and carrot filling, a broccoli filling, and a cauliflower filling.

Chickpea flour

Chickpea flour, also known as garbanzo bean flour, is a gluten-free flour made from ground chickpeas.

Nutritional yeast

Nutritional yeast adds a savory flavor, reminiscent of cheese, to the muffins. Substitute grated parmesan cheese for nutritional yeast.

Olive oil

We like to use extra virgin olive oil, but any other olive oil will do. Substitute avocado oil for olive oil.

Curry powder

Curry powder adds color and a wonderful flavor to the muffins. Substitute turmeric for curry powder.

Baking powder

Baking powder is essential for helping the muffins rise and get lighter and airier. You can make the muffins without baking powder, but they will turn flat and dense.

Salt & black pepper

We recommend sea salt or kosher salt and freshly ground black pepper. We don’t add Kala Namak (black salt) to this recipe because we don’t find it necessary. However, if you have Kala Namak at home and want to add some eggy flavor to the muffins, then by all means, add a couple of pinches of it to the batter.

Vegetables

You can use most vegetables. Our tip is to cook and season them before adding them to the batter. Also, keep the vegetable quantity to around 14 ounces or 400 grams.

Option 1: red onion, frozen peas, and carrots. Option 2: cauliflower. Option 3: broccoli.

1. Cook the vegetables

Heat the olive oil in a skillet. Add thinly sliced red onion, grated carrot, and pressed garlic and sauté on medium heat for 4 minutes or until the onion is translucent. Add the frozen peas and 3 tablespoons of water, and season with salt and black pepper. Cook for 5 to 10 minutes or until the peas are tender.

2. Prep the muffin pan

In the meantime, preheat the oven to 370°F or 190°C. Line your 12-muffin tin with parchment paper. You can use muffin liners or cut 12 pieces of parchment paper into 5×5 inches or 12×12 cm squares.

3. Make the batter

To a mixing bowl, add water, olive oil, chickpea flour, nutritional yeast, salt, black pepper, curry powder, and baking powder. Blend with an immersion blender until very smooth. You can also do this in a standing blender. Stir the cooked vegetables into the chickpea batter. Make sure there’s no liquid in the pan with the veggies. Transfer the batter to the muffin tin and bake at 370°F or 190°C for 25 to 30 minutes. Let the chickpea frittata muffins cool down on a cooling rack for about 20 minutes before eating them. You can also bring them to potlucks and picnics as they keep soft and moist for days. Finally, they are excellent for a quick lunch at work or school. Serve them with one of our meal-prep-friendly salads on the side, such as:

Creamy coleslaw Vegan pasta salad Creamy pasta salad Broccoli salad Dill potato salad Black bean salad Lentil salad Pesto pasta salad

Coleslaw

Creamy Pasta Salad

Black Bean Salad

Lentil Salad

Cook the vegetables before adding them to the batter. This improves the texture and flavor of the muffins. Keep the amount of vegetables to 14 ounces or 400 grams.

Broccoli or cauliflower muffins

Cut the broccoli or cauliflower into small florets and steam them for 20 minutes or sauté them in olive oil until tender. Season them with salt and pepper, then stir them in the batter. Cook the muffins for about 25 minutes at 190°C or 370°F. Refrigerator: Let them cool down, then keep them in an airtight container in the fridge for up to 5 days. Freezer: Let the muffins cool down completely, transfer them to a freezer-friendly bag, and freeze for three months. Thaw & Reheat: Defrost muffins in the fridge for several hours or in the microwave. Warm them for 1 to 2 minutes in the microwave, and they’ll be as good as freshly baked.

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