Chickpea Frittata Muffins

Chickpea frittata muffins are savory muffins made with chickpea flour, water, and vegetables.

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.

Quantities are in the recipe box at the bottom of the page.

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.

US cups + grams measurements in the recipe box at the bottom of the page.

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.

These cute and colorful savory muffins are excellent breakfast and brunch recipes.

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

Sides

Coleslaw

Pasta

Creamy Pasta Salad

Salads

Black Bean Salad

30-Min Meals

Lentil Salad

You can make chickpea muffins with any vegetables. Our tips are:

• 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.

Make ahead: This is an excellent recipe for meal prep, as the muffins freeze and refrigerate well.

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.

If you liked these brunch–friendly muffins, take a peek at our other vibrant breakfast recipes:

• Zucchini muffins
• Sweet potato muffins
• Vegan french toast
• Vegan crepes with hazelnut spread
• Fluffy pancakes
• Tofu scramble
• Vegan breakfast burrito
• Sweet potato hash

Or check out our curated list of best brunch recipes.

Breakfast

Vegan Pancakes

Breakfast

Vegan French Toast

Desserts

Zucchini Muffins

Breakfast

Vegan Crepes