Vegan Chickpea Frittata Muffins

ByHannah Peterson

Vegan Chickpea Frittata Muffins — Protein-Packed, Flavorful & Perfect Anytime! 🧁

Looking for a savory, satisfying breakfast or snack that’s 100% plant-based? These Vegan Chickpea Frittata Muffins are a total winner! Made with chickpea flour, fresh veggies, and spices, they’re fluffy, delicious, and easy to make in a muffin tin.

They’re great for breakfast, lunchboxes, or post-workout snacks — plus, they store and reheat beautifully. 🌞

🌿 Ingredients

  • 1 cup chickpea flour (besan)
  • 1 ¼ cups water
  • 2 tbsp nutritional yeast
  • ½ tsp turmeric powder
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt & black pepper to taste
  • ½ cup red bell pepper, diced
  • ½ cup spinach, chopped
  • ¼ cup onion, finely chopped
  • ¼ cup fresh parsley or cilantro, chopped
  • 1 tbsp olive oil (optional, for richness)

👩‍🍳 Instructions

1️⃣ Preheat:
Set oven to 375°F (190°C). Lightly grease or line a muffin pan.

2️⃣ Mix batter:
In a mixing bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, baking powder, and seasonings until smooth (no lumps).

3️⃣ Add veggies:
Fold in chopped peppers, spinach, onions, and herbs.

4️⃣ Pour & bake:
Pour the mixture into each muffin cup (about ¾ full). Bake for 25–30 minutes, or until golden and firm on top.

5️⃣ Cool & serve:
Allow to cool for a few minutes before removing. Serve warm or store in the fridge for up to 4 days.

💡 Tips & Variations

🌶️ Add chili flakes or jalapeños for a spicy kick.
🥦 Toss in cooked broccoli or mushrooms for extra veggies.
🧀 Sprinkle vegan cheese on top before baking for a cheesy twist.

✨ These Vegan Chickpea Frittata Muffins are high in protein, gluten-free, and bursting with color and flavor — perfect for busy mornings or healthy snacking! 💚

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