Vegan Quinoa Omelet Muffins {high protein, gluten-free}

5 from 7 votes

Vegan Quinoa Omelet Muffins {high protein, gluten-free}

Vegan quinoa omelet muffins, made with chickpea flour in place of eggs! Made in a muffin tin, they are gluten-free, high protein, and only 154 calories each.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Keyword: chickpea flour, chickpea flour frittata, dairy-free, easy, muffin tin, omelet, quinoa, vegan egg breakfast recipe, vegan eggs, vegan quinoa omelet muffins, vegan. egg-free, vegetables

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

1 cup nondairy milk e.g., almond milk, cashew milk, soy milk
1/3 cup chickpea flour
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon salt or to taste
1/8 teaspoon turmeric optional
1 1/2 cups cooked quinoa
1/2 cup chopped green onions
1 cup non-dairy Cheddar cheese

US Customary - Metric

Instructions

Preheat oven to 375F (180C). Grease or spray 6 cups of a standard muffin tin.
In a large bowl, whisk the milk, chickpea flour, yeast, olive oil, salt, and (optional) turmeric until smooth.
Add the quinoa and all but 2 tablespoons of the green onions to the chickpea batter. Divide mixture evenly between the prepared cups. Divide cheese evenly among the cups, pressing down slightly into batter. Sprinkle with remaining green onions.
Bake in the preheated oven for 20 to 25 minutes until the centers are just set. Transfer to a cooling rack and cool for at least 15 minutes. Remove from tin and serve warm or cool completely.

Notes

Quinoa: It will take 1/2 cup dry quinoa, cooked according to package directions, to yield 1 and 1/2 cups.

Storage: Store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 3 months.

Nutrition