Chickpea Flour Vegetable Frittata Muffins
Scrumptious chickpea flour vegetable frittata muffins, made with chickpea flour in place of eggs! They are vegan, grain-free, & only 77 calories each.
Servings: 8 frittatas
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
Storage: Store 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.
Nutrition
Serving: 1frittata muffin | Calories: 77kcal | Carbohydrates: 9.3g | Protein: 2.6g | Fat: 2.6g | Saturated Fat: 0.4g | Sodium: 219mg | Fiber: 2.1g