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Scrumptious chickpea flour vegetable frittatas, made with chickpea flour in place of eggs! They are vegan, grain-free, & only 77 calories each.
Table of Contents
- Egg-Free Mini Frittatas for Brunch or Easy Breakfasts
- Why You’ll Love These Chickpea Flour Vegetable Frittata Muffins
- How to Make Chickpea Flour Vegetable Frittata Muffins
- Storage for the Chickpea Flour Vegetable Frittata Muffins
- Ultimate Collection of Chickpea Flour Recipes
- More Vegan & Grain-Free Chickpea Flour Egg Dishes
- Chickpea Flour Vegetable Frittata Muffins Recipe
Egg-Free Mini Frittatas for Brunch or Easy Breakfasts
Frittatas are perfectly suited for weekends, brunch and guests, so that’s exactly what I whipped up today.
These are not Martha Stewart’s frittatas, although I think she would be pleased to eat one (or two, or three). They are packed with fresh vegetables and herbs (all of which you can customize to your liking), but a chickpea flour batter takes the place of eggs and nutritional yeast adds the umami cheesi-ness instead of cheese.
Chickpea flour is already a great source of plant-based protein, as is nutritional yeast, which makes these an especially great option for plant protein-rich snacking, as well as relaxed, weekend noshing.
Why You’ll Love These Chickpea Flour Vegetable Frittata Muffins
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Delicious at any temeprature
- Perfectly portable
- Easy to make
How to Make Chickpea Flour Vegetable Frittata Muffins
Note that the complete directions are also in the recipe card below.
- Preheat oven to 375F. Grease or spray 8 cups of a standard muffin tin.
- In a large bowl, whisk together the chickpea flour, nutritional yeast, baking powder and salt. Slowly whisk in water until blended and smooth. Whisk in the parsley. Let stand while preparing vegetables.
- Heat the olive oil in a large skillet set over medium-high heat. Add all of the vegetables. Cook and stir for 4 to 5 minutes until softened. Remove from heat and stir into the chickpea batter (no need to cool vegetables).
- Divide batter evenly between prepared cups (they will be almost completely full to the top).
- Bake in preheated oven for 25 to 30 minutes until set at center and slightly browned on top.
- Cool in tin on cooling rack for at least 10 minutes. Run a knife around edge of each cup and remove pucks. Serve warm, room temperature or chilled.
Here’s another winning point for these frittatas: just about everyone can eat them, since they are egg-free, nut-free, dairy-free, and grain-free.
They are so delicious, and versatile, too. I love recipes that I can change again and again according to what’s in the refrigerator, what looked good at the market, or what was on sale. This is just such a recipe.
Even food snobs will be charmed. Explain that chickpea flour is a traditional ingredient in Provence and Southern Italy, as well as throughout Southeast Asia. They are eating something special.
But the proof of the pudding is in the eating. I have no doubts that these will prove a major success at your house, too. Now excuse me while I go eat a few of these and drink excessive amounts of coffee while visiting with my guests.
Storage for the Chickpea Flour Vegetable Frittata Muffins
tore in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. These will keep at room temperature throughout the day if you are packing them for lunch, a hike or a picnic.
Ultimate Collection of Chickpea Flour Recipes
Chickpea flour is one of my favorite ingredients for gluten-free baking. You can see all of my chickpea flour recipes HERE. 😊
More Vegan & Grain-Free Chickpea Flour Egg Dishes
- 3-Ingredient Chickpea Flour Frittata
- Sweet Potato Kale Chickpea Flour Frittata
- Chickpea Flour Tortilla Espanola Muffins
- Chickpea Flour Pasta Broccoli Frittatas (high protein)
- Vegan Hash Brown Omelet Muffins
- Tex-Mex Black Bean Frittatas (high protein)
- Vegan Quinoa Omelet Muffins
Chickpea Flour Vegetable Frittata Muffins
Ingredients
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 1/2 cups water
- 1/2 cup chopped fresh parsely, (or basil ,or cilantro)
- 1 tablespoon olive oil, (or oil of choice)
- 1 1/4 cups chopped broccoli
- 1 cup chopped mushrooms
- 1 medium carrot, peeled and finely shredded
- 2/3 cup chopped tomato, about 1 medium
- 1/4 cup chopped green onions, about 2 small
Instructions
- Preheat oven to 375F. Grease or spray 8 cups of a standard muffin tin.
- In a large bowl, whisk together the chickpea flour, nutritional yeast, baking powder and salt. Slowly whisk in water until blended and smooth. Whisk in the parsley. Let stand while preparing vegetables.
- Heat the olive oil in a large skillet set over medium-high heat. Add all of the vegetables. Cook and stir for 4 to 5 minutes until softened. Remove from heat and stir into the chickpea batter (no need to cool vegetables).
- Divide batter evenly between prepared cups (they will be almost completely full to the top).
- Bake in preheated oven for 25 to 30 minutes until set at center and slightly browned on top.
- Cool in tin on cooling rack for at least 10 minutes. Run a knife around edge of each cup and remove pucks. Serve warm, room temperature or chilled.
Notes
Nutrition
Could you put it in a pastry crust & make it a quiche?
I am sure that would work nicely, Cathy 🙂
My family doesn’t like nutritional yeast. What adjustments would you suggest I make if I omit it?
Hi Linda,
You can leave it out here without making any other adjustments, it’s for flavor and extra protein only 🙂
I did mine in a cast iron pan and it was still a little soft in the centre. It may have also been that I did zucchini in the recipe also. I would likely reduce the water a little next time. I also used black salt which made a nice flavour.
Omg, this is SO good! Made it twice already. I used broccoli, fried red onion and daiya cheddar cheese with a bit of garlic powder and it was amazing!! Thank you for the recipe.
These look so good! Cannot wait to try, I have some chickpea flour in my pantry.
Made these over the weekend. I used leeks and asparagus and mushrooms. They are incredible!!!! Everyone loved them. Thank you so much for the wonderful recipe!
Great to hear, Aiya!!! 🙂