Vegan Frittata Muffins
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!
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.