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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 Malcheva
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
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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 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.
    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 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.
    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
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