Mini Chickpea Flour Frittatas feature gluten-free chickpea flour, bell pepper, corn, baby spinach, onion and herbs for an easy and delicious, healthy vegan breakfast or snack!

These vegan, mini chickpea flour frittata muffins have been my obsession lately!

You may also know them as – mini crustless chickpea quiche, chickpea omelette muffin, vegan egg muffins or savory chickpea flour muffins. Whatever you want to call them, I call them easy, healthy and delicious!

In place of eggs traditionally used in frittatas, we’ll be using the ever wonderful chickpea flour as the base for this vegan frittata muffin recipe.

Of course, this veganized version will not be exactly the same, but they do bake up light, tender and are filled with wholesome goodness. You may have to taste test it with my other Vegetable Frittata using tofu as the base!

A few other reasons these savory chickpea muffins are pretty awesome!

This chickpea flour frittata recipe is a perfect meal prep idea for healthy to-go meals throughout the week. They are small, pack well and can be reheated in the toaster oven or microwave.

Ingredients You’ll Need

In this recipe, a batter is made with chickpea flour, an assortment of vegetables and herbs then baked until tender, creating a delicious savory chickpea muffin frittata that’s perfect anytime of day.

Here is everything you will need:

chickpea flour

red bell pepper

corn – fresh, frozen or canned (I used frozen)

– fresh, frozen or canned (I used frozen) jalapeno

baby kale or spinach – I used baby kale

– I used baby kale dried basil – thyme or tarragon would be great too!

– thyme or tarragon would be great too! garlic powder

mineral salt or black salt (don’t skimp on the salt) – black salt (affiliate link), aka, kala namak, will add the distinctive sulphur flavor eggs are known for

(don’t skimp on the salt) – black salt (affiliate link), aka, kala namak, will add the distinctive sulphur flavor eggs are known for freshly cracked pepper

nutritional yeast, optional for an extra savory, cheesy flavor

Feel free to change-up the veggies, using at least 3 cups. Use an assortment of diced zucchini, mushrooms, peas, green bell peppers, finely chopped broccoli or carrots. Fresh herbs would be great too!

How To Make Chickpea Flour Muffins

In a medium bowl, mix together the chickpea flour, nutritional yeast, garlic powder, basil and salt.

Add the water and whisk until combined. Batter will be runny, not thick.

Add the veggies and mix again.

Using a 1/4 measuring cup, scoop the batter and fill each of the 12 holes in the muffin tin.

Bake for 30 – 35 minutes.

Pull from the oven, turn muffins out and let rest on a cooling rack.

Top Tips To grease muffin pan or not. If not using a non-stick muffin tin, lightly grease each muffin hole. If using a non-stick tin, you don’t need to oil the tin as the frittatas will fall out when turned over. You may need to gently tap the tin on a hard surface to release them. I didn’t use any oil for these. What If my muffins don’t cook all the way through? There have been a few comments regarding the muffins being soggy in the center. If this is your experience, let them cool completely before eating or cook for up to 50 minutes. The center will thicken and your muffins will be perfect. I’ve personally never had an issue with a soggy center at 35 minutes, but ovens do vary!

How To Store Leftovers

Refrigerator: Store cooled chickpea muffins in an airtight container in the refrigerator for up to 5 days.

Store cooled chickpea muffins in an airtight container in the refrigerator for up to 5 days. Reheat: These muffins are fantastic reheated in the toaster oven or microwave.

Serving Suggestions

These savory chickpea flour frittatas are great alone, but are even better with a little something on the side. Here are a few of my favorite options:

More Chickpea Flour Recipes

Chickpea flour is so versatile and easy to work with, try these other recipes using chickpea flour for variation.

If you try this chickpea frittata muffins recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

MINI CHICKPEA FLOUR FRITTATAS (VEGAN) ★★★★★ 4.9 from 22 reviews Veggie filled and super easy to make, these chickpea flour frittatas are great anytime of day. Great for meal prep! Author: Julie | The Simple Veganista

Julie | The Simple Veganista Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 minutes

Yield: 12 1 x

Category: Breakfast, Snack

Cuisine: Vegan Scale 1x 2x 3x Ingredients 1 3/4 cups chickpea flour (aka, garbanzo bean flour, gram flour)

(aka, garbanzo bean flour, gram flour) 1/4 cup nutritional yeast , optional

, optional 1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon dried basil

3/4 teaspoon mineral salt or black salt (see notes)

(see notes) 2 cups water

1 cup corn (frozen, fresh, or canned)

(frozen, fresh, or canned) 1 large red bell pepper ( 1 cup ), finely diced

large ( ), finely diced 1 jalapeno , finely diced

, finely diced 1/4 red onion or medium shallot , finely diced

red onion or medium , finely diced handful of baby kale or spinach , roughly chopped

, roughly chopped chives, to garnish (optional) Instructions Preheat oven to 375 degrees F. If not using a non-stick muffin tin, lightly grease with oil (see notes). Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder and basil. Whisk in the water (batter will be runny, but that’s normal). Add the corn, bell pepper, jalapeno, onion and baby greens, mix to combine. Scoop: Using a 1/4 measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of chives. Bake: Place in the oven, on the center rack, and bake for 35 minutes (some have had to bake for up to 50 min). Do the toothpick test, by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for the 35 minutes and the center seems soggy, let them cool and they will stiffen up nicely. Remove from oven, turn out frittatas and place on cooling rack to cool. Store: Leftovers can be stored, covered, in the refrigerator or on the counter. Reheat in a toaster oven or microwave. Makes 12 Notes If using black salt, use about 1/2 teaspoon, and the other 1/2 teaspoon regular mineral salt. Too much black salt may be overpowering. Feel free to change up the veggies, using at least 3 cups. Use an assortment of diced zucchini, mushrooms, peas, green bell peppers, finely chopped broccoli or carrots. Fresh herbs would be great too! Muffin tin. If not using a non-stick muffin tin, lightly grease each muffin hole. If using non-stick, the frittatas will fall out when turned over. You may need to gently tap the tin, upside down, gently on a hard surface to release them. What If my muffins don’t cook all the way through? There have been a few comments regarding the muffins being soggy in the center. If this is your experience, let them cool completely before eating. The center will thicken and your muffins will be perfect. I’ve personally never had an issue with a soggy center, but I know from experience from my other baked goods that letting it cool will do the trick Nutritional facts include the optional 1/4 cup nutritional yeast.

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