Kelly JensenThis post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe PrintThese Chickpea Flour Muffins / Frittatas are a great high protein savory vegan breakfast recipe, loaded with veggies, and have a flaky delicious texture. A great crowd-pleaser brunch recipe, and can be filled with your favorite veggies that you have on hand.
These little muffins are plant-based and so flavorful.
These Vegan Frittata Muffins Are:
- Fresh
- Satisfying
- Versatile
- Super Filling
- Ready in about 30 minutes
- Pantry Staple Friendly
- Vegan, Gluten Free, Dairy Free, and Egg Free!
One of the BEST Vegan Pantry Staple Breakfast Recipes
This vegan chickpea flour frittata muffins recipe is a fantastic pantry-staple breakfast! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and tasty meals using a few staples you can rotate.
What’s In This Chickpea Flour Frittata Muffins Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Chickpea Flour: also called besan flour or gram flour. I stocked up on a huge bag of chickpea flour, and I’ve been making tons of these muffins. Chickpea flour is super high in protein, and you can use it to make these muffins, in regular baking, or to make breakfast scrambles.
- Nutritional Yeast: I like adding delicious nutritional yeast for a savory cheesy flavor to my dishes. Nutritional yeast is different than active baking yeast, so make sure you are getting the correct kind!
- Garlic powder: adds a little pop of flavor to these muffins, I always keep garlic powder well-stocked in our spice cabinet.
- Baking Powder: I like using a reduced sodium baking powder in all my baking, just to cut back on the sodium we take in. The baking powder is an essential ingredient, and will help these muffins rise and become lighter and more airy.
- Water
- Roasted Red Peppers: I used jarred roasted red peppers because they are pantry-staple friendly and I have quite a few jars stocked up in our cabinet. They add a nice sweetness to this dish!
- Kale: I used frozen kale that we grew in our garden this summer, and froze.
- Red Pepper Flakes: for a little spice and heat, I sprinkle these red pepper flakes on almost everything! You can skip these if you don’t like spice, but I find they add a nice heat to the muffins.
Meal Prep Chickpea Flour Muffins
You can easily meal prep this chickpea frittata muffins recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go.
I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!
How Do I Make Savory Chickpea Flour Muffins?
- Preheat oven to 375 degrees Fahrenheit. Grease a muffin pan and set aside, or line cups with muffin liners.
- Mix all ingredients in a medium sized mixing bowl, batter should have a very liquid-y consistency.
- Evenly pour batter into the muffin cups. Bake for 35 minutes. The sides of the muffins should just begin to brown and pull away from the muffin pan. Remove pan from oven and allow to cool before eating.
- If you eat the muffins warm, straight from the oven, they may have a softer center. Allow to cool and they will firm up. Mangia!
Other High Protein Vegan Breakfast Recipes You’ll Love!
Vegan Sourdough Muffins with Blueberries
The Best Vegan Workout Recovery Smoothie (Gluten Free)
Everything Bagel Hummus Recipe (Vegan, Gluten Free)
Get the Same Ingredients I Use For My Chickpea Frittata Muffins
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Savory Chickpea Flour Muffins
Ingredients
- 2 cups chickpea flour known as besan or gram flour
- 1/3 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 1/4 cups water
- 1 cup chopped vegetables I used roasted red pepper and kale
- 1/4 teaspoon Crushed Red Pepper Flakes to taste
- Sea Salt and Black Pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a muffin pan and set aside, online cups with muffin liners.
- Mix all ingredients in a medium sized mixing bowl, batter should have a very liquidy consistency.
- Evenly pour batter into the muffin cups. Bake for 35 minutes. The sides of the muffins should just begin to brown and pull away from the muffin pan. Remove pan from oven and allow to cool before eating.
- If you eat the muffins warm, straight from the oven, they may have a softer center. Allow to cool and they will firm up. Mangia!
Nutrition
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Hello, do they need to be refrigerated? Thanks
Hi Samantha, yes after baking them please do refrigerate. Let me know how they turn out for you!
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Has anyone tried freezing these?
I made these for my husband and I the other day and we are both in love! We recently have been making an effort to eat healthy, homemade meals and I am so glad we have because recipes like this are so much better than an egg mcmuffin from mcdonald’s in the morning! Definitely recommend this recipient. Thank you!
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Pingback:12 Summer Vegan Recipes - Weekly Vegan Meal Plan #20