Mini Chickpea Flour Frittatas (Vegan & Gluten-Free)

Mini Chickpea Flour Frittatas (Vegan & Gluten-Free)
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Mini chickpea flour frittatas are plant-based, vegan, and gluten-free savory breakfast, brunch, or snack. Easy make-ahead meal prep recipe.

Looking for a delicious and wholesome make-ahead vegan breakfast idea for busy mornings? Or a healthy, low-effort weeknight dinner? Have a bag of chickpea flour and need a really good chickpea flour baking recipe?

Look no further! This recipe for frittata in muffin tins meets all criteria. Also, these unbelievably delicious veggie frittata muffins will surely please everyone: gluten-free and dairy-free eaters, vegans, vegetarians, meat-eaters alike.

A stack of mini make-ahead chickpea flour frittatas baked in muffin tin for a healthy breakfast or brunch.

Alternatively, you can make a full-sized Italian Vegan Frittata without eggs, dairy and tofu if you like 🙂

Since I first made these eggless muffins they quickly became a big hit in our house. My family always asks me to bake these mini chickpea flour frittatas for them so I decided to share this easy, must-try recipe with you, too. Now, you can surprise your family and friends with these adorable savory muffins. Serve them with a creamy avocado dip and wait for the compliments that will follow (unavoidably 🙂 ).

Healthy Vegan Egg Muffins (Kid-Friendly Food Idea)

Vegan mini chickpea flour frittata muffins are a delicious way to start your day on a tasty note. They are not only simple to make but also super healthy and nourishing. A great way to get your kids to eat and actually love vegetables. Veggie-packed muffins (aka mini crustless chickpea quiche) are extremely nutritious and super flavorful. A delightful vibrant and colorful clean-eating food all picky eaters will adore. They can be awesome birthday party snacks or appetizers that will impress kids and adults, too. Fun, cute, and yummy! All packed in one mini frittata muffin!

Vegan egg-free mini frittata muffin in woman's hand. Gluten-free, dairy-free and allergy friendly snack loaded with wholesome veggies.

Make-Ahead Mini Chickpea Flour Frittatas

You can bake these vegan egg muffins for brunch Sunday morning and store them up for work or school the next day. Because chickpea omlette muffins happen to be freezer-friendly you can make a double batch and enjoy them all week long. They are a huge time and money saver! Meal prepping has never been easier with this simple vegan frittata muffin recipe.

Mini Chickpea Flour Muffins Ingredients

Plant-based-simple ingredients for baking no-yeast savoury muffins in tins.  Olives, chickpea flour, olive oil, water, red peppers, fresh parsley, corn and spices.

You’ll need a few budget-friendly pantry staples to bake these homemade chickpea muffins:

  • Chickpea flour (also known as garbanzo bean, besan or gram flour)
  • Kalamata olives
  • Red peppers
  • Corn (fresh, frozen, or canned. I used fresh)
  • Fresh parsley
  • Extra virgin olive oil
  • Himalayan black salt (also known as Kala Namak or black salt. Adds that sulfurous aroma similar to eggs and provides that egg-like flavor)
  • Ground cumin, turmeric powder, ground red pepper, dried garlic
  • Water
  • Sesame seeds (for topping, optional)

As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

Time needed: 45 minutes.

How to make mini chickpea flour muffins from scratch?

  1. Mix chickpea flour and water

    First, start by preheating the oven to 400°F / 200°C. If not using a non-stick muffin tin, lightly grease with oil or use muffin liners. I used silicone muffin liners.
    In a big bowl gradually mix chickpea flour and water. Whisk well to get a runny mixture without any lumps. Add the olive oil.

    Baking batter for cooking healthy and easy savory frittata muffins for breakfast, brunch or dinner.

  2. Add veggies and spices

    Next, add finely chopped veggies and spices. Mix again.

    Fresh and healthy, plant-based vegetables mixed in chickpea flour batter for baking homemade vegan kid-friendly muffins for work or school.

  3. Bake your frittata muffins

    Fill each muffin cup with the batter. I used a 12 cup muffin tin and filled approximately 3/4 each cup or to the full (this may vary slightly depending on the veggies you’ll use). Sprinkle with sesame seeds if you like. Bake for 30-35 minutes or until an inserted toothpick comes out clean. If after baking for 35 minutes the center seems soggy, remove from the oven, and just place them on a cooling rack and let them cool. In this way, they’ll firm up and will be ready to eat.

    Vegan omlette muffins prepared to be baked at home in muffin tins.

  4. Serve and enjoy

    Serve warm or at room temperature. Keep any leftovers on the kitchen counter for 1 day, refrigerated for 3-4 days. Freeze in freezer-friendly containers or bags for up to 2 months. Let them thaw before reheating. You can reheat in a toaster, microwave, or oven.

    Freshly baked veggie frittata muffins for breakfast, brunch or dinner.

Serving Suggestions

Here are some of my favorite options to serve these vegan breakfast muffins:

Woman's hand reaching to take yummy, easy-to-make, gluten-free chickpea flour muffins for breakfast.

Perfect No Yeast Muffin Recipe

Simple, unleavened savoury vegan muffins in a muffin pan.

These yeast-free muffins are a perfect meal prep idea if you are celebrating the biblical Feast of Unleavened Bread. We haven’t used any leavening agents (no yeast, no baking powder, no baking soda) to bake these tender and hearty muffins. They are a real crowd-pleaser, best for family gatherings.

Why you’ll love these mini chickpea flour frittatas? They’re:

Gluten-free, freezer-friendly muffins without yeast or leavening agents.
  • Protein & Fiber rich
  • Non dairy
  • Egg-free
  • Allergy-friendly
  • Soy & Tofu free
  • Affordable
  • Wonderful go-to workday meal

More Vegan Chickpea Flour Recipes

Check out our favorite oven-baked potato-zucchini fritters or these golden-fried zucchini patties.

Mini chickpea flour frittatas, vegan-friendly savoury breakfast or snack decorated with sesame seeds and finely chopped red and green peppers on white plate.

Mini Chickpea Flour Frittatas (Vegan & Gluten-Free)

Marinela
Mini chickpea flour frittatas are plant-based,vegan, and gluten-free savory breakfast, brunch, or snack. Easy make-ahead meal prep recipe.
5 from 6 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Appetizer, Breakfast, Brunch, dinner, Snack
Cuisine Italian-inspired
Servings 12 muffins
Calories 135 kcal

Equipment

  • Muffin tin
  • Big bowl
  • Whisk
  • Knife
  • Wooden cutting board

Ingredients
  

  • 1 1/2 cup chickpea flour
  • 1 1/2 cup water
  • 1 cup kalamata olives pitted, sliced into circles
  • 1 cup red pepper finely chopped
  • 1 cup fresh parsley loosely packed, finely chopped
  • 1/3 cup corn fresh, canned, or frozen
  • 4 tbsp olive oil extra virgin
  • 1 1/2 tsp black sea salt (aka kala namak)
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1/2 tsp ground red pepper
  • 1/2 tsp dried garlic
  • 2-3 tbsp sesame seeds for sprinkling (optional)

Instructions
 

  • First, start by preheating the oven to 400°F / 200°C. If not using a non-stick muffin tin, lightly grease with oil or use muffin liners. I used silicone muffin liners. In a big bowl gradually mix chickpea flour and water. Whisk well to get a runny mixture without any lumps. Add the olive oil.
    Baking batter for cooking healthy and easy savory frittata muffins for breakfast, brunch or dinner.
  • Next, add finely chopped veggies and spices. Mix again.
    Fresh and healthy, plant-based vegetables mixed in chickpea flour batter for baking homemade vegan kid-friendly muffins for work or school.
  • Fill each muffin cup with the batter. I used a 12 cup muffin tin and filled approximately 3/4 each cup or to the full (this may vary slightly depending on the veggies you'll use). Sprinkle with sesame seeds if you like. Bake for 30-35 minutes or until an inserted toothpick comes out clean. If after baking for 35 minutes the center seems soggy, remove from the oven, and just place them on a cooling rack and let them cool. In this way, they'll firm up and will be ready to eat.
    Vegan omlette muffins prepared to be baked at home in muffin tins.
  • Serve warm or at room temperature. Keep any leftovers on the kitchen counter for 1 day, refrigerated for 3-4 days. Freeze in freezer-friendly containers or bags for up to 2 months. Let them thaw before reheating. You can reheat in a toaster, microwave, or oven.
    Freshly baked veggie frittata muffins for breakfast, brunch or dinner.

Notes

  • Be sure to stir well the flour and water and don’t leave any lumps at all. This will help to avoid dry chickpea flour lumps in your mini frittatas.
  • I used silicone liners and the muffins came out perfect but if you don’t have a non-stick muffin tin I recommend you to spray or lightly grease your muffin holes with oil so they can come out easily without sticking to the pan.
  • These mini vegan frittatas are so versatile! You can use any leftover veggies you have at home. You can add fresh baby spinach, kale, green peppers, carrots, green peas, or broccoli. Be sure to use approximately 3-4 cups of your favorite vegetables (finely chopped).
  • If you use different veggies baking time may slightly vary. Be sure to make the toothpick test, bake until inserted toothpick in the middle of the muffin comes out clean.

Nutrition

Calories: 135kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 190mgPotassium: 211mgFiber: 3gSugar: 2gVitamin A: 908IUVitamin C: 23mgCalcium: 37mgIron: 2mg
Keyword chickpea flour snacks recipe, easy recipe for frittata muffins, mini chickpea flour frittatas, recipe for frittata in muffin tins, vegan egg muffins, vegan savoury muffins
Tried this recipe?Let us know how it was!

Made these hearty mini chickpea flour frittatas? If yes, please rate it, leave a comment below, and share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to hear about your experience and your comments just make my day!

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Love, Marinela💚



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