Chickpea frittata muffins | Savoury vegan muffins

5 from 4 votes

Chickpea frittata muffins are an easy make-ahead recipe that you can eat as a nutritious and tasty breakfast, quick lunch, or dinner.

They are very similar to vegan mini quiches, they are made with chickpea flour you can customize them with vegetables of your choice.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Course, Starter

Cuisine: Italian

Keyword: chickpea, frittata, muffins

Servings: muffins

Calories: 122kcal

Author: Nico

1½ cups chickpea flour garbanzo bean flour
1½ cups water
3 tablespoons nutritional yeast
2 tablespoons olive oil
2 pinches salt
2 twists pepper
1 tablespoon baking powder
1 teaspoon curry powder (if you don't like curry you can replace it with Italian seasoning)

14 ounces Your favourite veggies cook them in advance and season them with olive oil, salt, pepper, or with your favourite seasoning.

Filling 1: peas and carrots. To a non-stick pan, add the olive oil, sliced onion, grated carrot and frozen peas. Add a splash of water, then season with salt and pepper and cook on medium heat for about 10 minutes.
Filling 2: cauliflower. Steam the cauliflower, then add it to a bowl and season it with olive oil, salt and pepper. Stir with a fork, breaking off large pieces.
Note: you can use any vegetables. Our tip is to cook them and season them before you add them to the batter.

Preheat the oven to 370F or 190C.
Cut 12 squares of parchment paper, 5x5 inches ( 12 x 12 cm) each.
Use them to line the muffin moulds, pushing the parchment paper down into each mould. Chickpea flour is very sticky once baked, so I recommend using parchment paper.

Blend together all ingredients for muffin batter: chickpea flour, water, nutritional yeast, olive oil, salt, pepper, baking powder and curry.
You can use a regular blender, or you can put all ingredients in a bowl and use an immersion blender.
In a bowl, mix the batter with the vegetables, stirring with a fork. Transfer a ladleful of batter into each muffin mould.
Bake at 370F or 190C for 25 to 30 minutes, then let them cool down for at least 20 minutes before eating them.