These easy vegan frittata muffins are a savory, protein-packed breakfast or snack option. Made with chickpea flour and loaded with fresh veggies and herbs, they’re gluten-free, customizable, and perfect for meal prep!
Looking for a quick, healthy, and delicious breakfast or snack option? These easy vegan frittata muffins are the perfect solution! Made with chickpea flour, fresh veggies, and flavorful herbs, they’re packed with plant-based protein and nutrients. Not only are they gluten-free and customizable to your favorite ingredients, but they’re also great for meal prep, making busy mornings a breeze. Whether you’re enjoying them fresh out of the oven or reheating them later, these savory muffins are sure to become a new staple in your kitchen!
Why You’ll Love These Vegan Frittata Muffins
- Protein-Packed: Thanks to chickpea flour, these muffins are a great plant-based protein source.
- Customizable: Swap in your favorite veggies, herbs, or spices to suit your taste.
- Gluten-Free & Nut-Free: Perfect for those with dietary restrictions.
- Meal Prep-Friendly: Make a batch ahead of time for easy grab-and-go meals throughout the week.
- Delicious & Satisfying: Savory, flavorful, and filling—perfect for breakfast, lunch, or a snack!
- Easy to Make: Minimal prep, simple ingredients, and ready in just 30 minutes.
These muffins are a wholesome, flavorful way to fuel your day!
Vegan Frittata Muffins Recipe
Here’s a simple and delicious recipe for vegan frittata muffins!
Makes 12 muffins
Ingredients:
- 1 1/2 cups chickpea flour
- 1/2 tsp baking powder
- 1/2 tsp turmeric powder (optional, for color)
- 1/2 tsp black salt (kala namak, for eggy flavor) or regular salt
- 1/4 tsp black pepper
- 1 3/4 cups water or unsweetened plant milk
- 1 tbsp olive oil (optional)
- 1 cup finely chopped veggies (e.g., spinach, bell peppers, onions, cherry tomatoes, or mushrooms)
- 1/4 cup chopped fresh herbs (e.g., parsley, chives, or dill)
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
- In a mixing bowl, whisk together the chickpea flour, baking powder, turmeric, black salt (or regular salt), and black pepper.
- Gradually add water or plant milk to the dry mixture while whisking to create a smooth, lump-free batter. Stir in the olive oil if using.
- Fold in the chopped veggies, herbs, and nutritional yeast until evenly distributed.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the frittata muffins are firm and lightly golden on top. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the pan for 5-10 minutes before transferring them to a cooling rack.
- Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
Recipe Tips
Use Black Salt for an Eggy Flavor – Kala namak (black salt) adds a sulfuric taste that mimics eggs. If you don’t have it, regular salt works too!
Whisk the Batter Well – To avoid a grainy texture, whisk the chickpea flour mixture until smooth and lump-free. Letting it sit for 5 minutes can also improve consistency.
Don’t Overload with Veggies – While it’s tempting to pack in lots of vegetables, too much moisture can make the muffins dense. Stick to about 1 cup of finely chopped veggies.
Grease or Line Your Muffin Tin – Chickpea flour batter can stick to the pan, so use oil or parchment liners for easy removal.
Store and Reheat Like a Pro – Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds or in the oven at 350°F for 5-7 minutes.
Are these Frittata Muffins Gluten-free?
Yes, these vegan frittata muffins are naturally gluten-free! Chickpea flour is the main ingredient and is gluten-free, making these muffins perfect for those with gluten sensitivities or celiac disease. Just double-check any add-ins like store-bought nutritional yeast or spices to ensure they’re certified gluten-free if needed.
Enjoy these protein-packed, savory muffins for breakfast, lunch, or as a snack!
Vegan Frittata Muffins
Ingredients
- 1 1/2 cup chickpea flour
- 1/2 tsp baking powder
- 1/2 tsp turmeric powder
- 1/2 tsp black salt (kala namak) (kala namak, for eggy flavor) or regular salt
- 1/4 tsp black pepper
- 1 3/4 cups water or unsweetened plant milk
- 1 tbsp olive oil optional
- 1 cup finely chopped veggies (e.g., spinach, bell peppers, onions, cherry tomatoes, or mushrooms)
- 1/4 cup chopped fresh herbs (e.g., parsley, chives, or dill)
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin.
- In a mixing bowl, whisk together the chickpea flour, baking powder, turmeric, black salt (or regular salt), and black pepper.
- Gradually add water or plant milk to the dry mixture while whisking to create a smooth, lump-free batter. Stir in the olive oil if using.
- Fold in the chopped veggies, herbs, and nutritional yeast until evenly distributed.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the frittata muffins are firm and lightly golden on top. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the pan for 5-10 minutes before transferring them to a cooling rack.
- Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
These easy vegan frittata muffins are a delicious, protein-packed option for breakfast, lunch, or a quick snack. Made with wholesome ingredients and completely customizable, they’re perfect for meal prep and busy mornings. Whether you enjoy them fresh or reheat them later, they’re a nutritious and satisfying way to fuel your day. Give them a try and make them a new staple in your kitchen!