Savory Chickpea Flour Frittata Muffins are a delicious vegan recipe that transforms chickpea flour into fluffy, protein-rich bites perfect for a gluten-free breakfast or snack.
Made with no eggs and simple ingredients, they're ideal for meal prep and busy mornings.
If you love veggie muffins, be sure to try my carrot spinach muffins too.
Savory chickpea flour frittata muffins are one of my favorite ways to turn chickpea flour into a nourishing, high-protein recipe.
I often use chickpea flour in my kitchen for dishes like my eggless frittata, chickpea flour tortillas, chickpea pizza dough, and even gram flour crackers, so these savory muffins quickly became a new favorite.
They have a tender, slightly dense texture with a rich, savory flavor that chickpea flour naturally brings. I especially enjoy pairing them with my cashew cheese sauce or a creamy avocado dip for an extra delicious bite.
If you love simple plant-based recipes, these muffins are easy to make, great for meal prep, and perfect to enjoy throughout the week.
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🥘Ingredients
- Chickpea flour: Provides protein and a hearty base.
- Kalamata olives: Adds salty, savory flavor.
- Red peppers: Add sweetness and color.
- Corn: Brings pops of sweet crunch.
- Fresh parsley: Adds fresh, herbal notes.
- Extra virgin olive oil: Keeps muffins moist.
- Himalayan black salt (also known as Kala Namak): Gives an egg-like flavor.
- Spices (cumin, turmeric, red pepper, garlic): Add warmth and depth.
- Water: Binds the batter together.
- Sesame seeds: Optional crunchy topping.
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.
🥣How To Make Savory Chickpea Flour Frittata Muffins
Step 1: Preheat the oven to 400°F / 200°C. Grease a muffin tin or line it with silicone/muffin liners.
In a large bowl, whisk chickpea flour and water until smooth and lump-free. Stir in olive oil.
Step 2: Mix in finely chopped olives, red peppers, corn, parsley, salt, and spices.
Step 3: Spoon the batter into a 12-cup muffin tin and sprinkle with sesame seeds, if using.
Step 4: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. If the center is still slightly soft, let the muffins cool in the tin on a wire rack-they'll firm up as they cool.
📋Variations & Substitutions
- Vegetables: Feel free to swap the veggies with what you have on hand. Chopped spinach, green onions, grated zucchini, mushrooms, or sun-dried tomatoes all work well.
- Olives: Kalamata olives add a bold flavor, but you can use green olives or leave them out if you prefer.
- Corn: Fresh, frozen, or canned corn all work. You can also replace it with peas or finely chopped carrots.
- Herbs: Fresh parsley can be replaced with cilantro, dill, or green onions for a slightly different flavor.
- Spices: Adjust the spices to taste. Smoked paprika, oregano, or Italian seasoning are also great additions.
💡Marinela's Tips
- Whisk the batter well: Make sure the chickpea flour and water are fully whisked to avoid lumps and create a smooth batter.
- Chop the veggies finely: Smaller pieces distribute more evenly in the batter and help the muffins bake evenly.
- Let them cool: Chickpea flour firms up as it cools, so letting the muffins rest for a few minutes helps them set perfectly.
❓Frequently Asked Questions (FAQ's)
Chickpea flour muffins may seem slightly soft when they first come out of the oven. As they cool, they firm up naturally. Let them rest on a cooling rack for several minutes before serving.
Store the muffins in an airtight container at room temperature for up to 1 day. For longer storage, keep them in the refrigerator for 3-4 days. Freeze in a freezer-friendly bag for up to 2 months.
📖 Recipe
Savory Chickpea Flour Frittata Muffins (Vegan & Gluten-Free)
Equipment
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
- 1 + ½ cup chickpea flour
- 1 + ½ cup water
- ½ cup kalamata olives pitted, sliced
- 1 cup red pepper finely chopped
- 3 tablespoons fresh parsley chopped
- ⅓ cup corn fresh, frozen, or canned
- ¼ cup olive oil extra virgin
- 1 teaspoon black sea salt (aka kala namak)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ½ teaspoon ground red pepper
- ½ teaspoon garlic powder
- 2-3 tablespoons sesame seeds for sprinkling (optional)
Instructions
- Preheat the oven to 400°F / 200°C, then lightly grease a muffin tin or line it with silicone liners.
- In a large bowl, whisk together chickpea flour and water until smooth and lump-free. Stir in the olive oil.1 + ½ cup chickpea flour, 1 + ½ cup water, ¼ cup olive oil
- Fold in the chopped olives, red pepper, corn, parsley, black salt, and spices. Mix until everything is well combined.½ cup kalamata olives, 1 cup red pepper, 3 tablespoons fresh parsley, ⅓ cup corn, 1 teaspoon black sea salt (aka kala namak), 1 teaspoon ground cumin, 1 teaspoon turmeric powder, ½ teaspoon ground red pepper, ½ teaspoon garlic powder
- Spoon the batter into a 12-cup muffin tin and sprinkle sesame seeds on top if using.2-3 tablespoons sesame seeds
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Let them rest: Chickpea flour sets as it cools, so the muffins will firm up after a few minutes on a cooling rack.
- Storage: Store the muffins in an airtight container at room temperature for up to 1 day or in the refrigerator for 3-4 days. For longer storage, freeze them in freezer-safe containers for up to 2 months.
Nutrition
If you try these savory chickpea flour frittata muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Kayla DiMaggio says
These chickpea flour frittatas are so easy and delicious! Perfect for a busy morning on the go!
Marinela says
I'm glad you liked them, Kayla, thank you for sharing your feedback.
NATALIA says
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 says
I'm glad you enjoyed it, Natalia! Thank you for your lovely feedback.
Emily says
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 says
Me too 🙂 I'm glad you enjoyed my mini frittatas, Emily, thank you for commenting!
Anaiah says
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 says
Thank you for your lovely comment, Anaiah, let me know how they went if you try them!