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, and meat-eaters alike.
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!
Make-Ahead Mini Chickpea Flour Muffins (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 omelet 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
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?
- 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.
- Add veggies and spices
Next, add finely chopped veggies and spices. Mix again.
- Bake your frittata muffins
Fill each muffin cup with the batter. I used a 12 cup muffin tin and filled approximately ¾ 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.
- 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.
Serving Suggestions
Here are some of my favorite options to serve these breakfast chickpea flour muffins:
- Pair with this 5-minute avocado dip and sliced tomatoes
- Serve with freshly roasted spicey baby potatoes or this good-for-you Meditteranean potato salad
- East with vegan sour cream or a glass of non-dairy yogurt
- Spread with a filling roasted red pepper hummus
- Pair it with this fresh, low-calorie cucumber salad or a crunchy butter lettuce salad
Perfect No Yeast Muffin Recipe
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:
- 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.
📖 Recipe
Mini Chickpea Flour Frittatas (Vegan & Gluten-Free)
Equipment
- Muffin tin
- Big bowl
- Whisk
- Knife
- Wooden cutting board
Ingredients
- 1 ½ cup chickpea flour
- 1 ½ cup water
- 1 cup kalamata olives pitted, sliced into circles
- 1 cup red pepper finely chopped
- 1 cup fresh parsley loosely packed, finely chopped
- ⅓ cup corn fresh, canned, or frozen
- 4 tablespoon olive oil extra virgin
- 1 ½ teaspoon black sea salt (aka kala namak)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ½ teaspoon ground red pepper
- ½ teaspoon dried garlic
- 2-3 tablespoon 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.
- Next, add finely chopped veggies and spices. Mix again.
- Fill each muffin cup with the batter. I used a 12 cup muffin tin and filled approximately ¾ 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.
- 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.
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
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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💚
Kayla DiMaggio
These chickpea flour frittatas are so easy and delicious! Perfect for a busy morning on the go!
Marinela
I'm glad you liked them, Kayla, thank you for sharing your feedback.
NATALIA
Made this last weekend and it was delicious! One of my favorite breakfast of yours so far. Thanks for sharing such a delicious recipe!
Marinela
I'm glad you enjoyed it, Natalia! Thank you for your lovely feedback.
Emily
These mini chickpea flour frittatas are so easy to make and tasty! We love to make these ahead over the weekend so we can enjoy them all week long!
Marinela
Me too 🙂 I'm glad you enjoyed my mini frittatas, Emily, thank you for commenting!
Anaiah
Oooh yum! These mini chickpea flour frittatas are such a great idea! Eggless muffins make the perfect grab and go breakfast for busy mornings. I love how loaded and full of nutrition these are! Looking forward to giving this recipe a try.
Marinela
Thank you for your lovely comment, Anaiah, let me know how they went if you try them!