Make these delicious mini vegan egg frittata muffins using chickpea flour and vegetables for a healthy, gluten-free, protein-rich breakfast, brunch, quick lunch, or as a grab-and-go snack! They are super easy to make and are perfect for meal prepping too.
Easy and Delicious Vegan Egg Muffins
You’ll be pleasantly surprised by how these hearty vegetable frittata mini muffins capture that eggy taste and texture that traditional Frittatas are loved for! The secret- using chickpea flour and Kala Namak.
Chickpea flour gives the frittata mixture a denser and stickier consistency that you will not get from plain wheat flour, which makes it ideal for this recipe. And for that egg-like flavor and aroma, I used Kala Namak, or commonly known as Himalayan black salt. I used this seasoning to make my Vegan Scrambled Tofu, Vegan Omelet and Vegan Fried Eggs – and they are so good – you won’t even miss the real egg!
Load the vegan egg muffins with lots of different vegetables, herbs, and seasonings to make them as flavorful as possible.
Healthy Savory Breakfast Muffins
Just like any other traditional egg dish, these vegan Frittata Muffins are rich in protein because chickpeas are one of the best plant-protein sources out there. So you are really not missing out on the nutrition department with this one! And, you also get a healthy dose of fiber which eggs actually lack of – so you are getting more in fact! With all the other wholesome ingredients like veggies and dairy-free milk included in the recipe, you’ll have a fully-loaded breakfast that is mega-healthy and delicious to boot!
Ingredients Needed
Chickpea Frittata Ingredients
- Chickpea flour: you might also find this labeled as gram or garbanzo bean flour in markets. It has a fairly neutral flavor with a nutty undertone, which will allow you to season and flavor it to your liking.
- Baking powder: this will give the frittata mixture a nice lift as it bakes, making it light and fluffy!
- Nutritional yeast flakes: add a savory, cheese-like flavor to the dish. You can also use vegan parmesan or shredded vegan cheese or vegan mozzarella if you want a more pronounced cheese taste and gooey texture.
- Garlic powder: for that savory punch. You can try using onion powder too.
- Italian herbs: give the frittata its authentic Italian taste! If you do not have a seasoning blend, you can use a mix of oregano, basil, thyme and rosemary.
- Kala Namak: It provides a natural egg flavor and is less salty than regular salt. Therefore, you need a little more of it. If you do not have it, you can sub with 3/4 tsp regular salt instead.
- Turmeric: this will give the vegan egg muffins a beautiful yellow color but is optional.
- Plant milk: use any type of unsweetened dairy-free milk like almond, soy, or oat. You can also opt to use plain water, but it won’t turn out as rich and creamy.
Vegetables and Toppings
- Vegetables: these muffins are perfect for using up leftover veggies! You can use any type of vegetable to your liking. I used a mix of broccoli, green onions, red bell peppers, zucchini, carrots, and peas, and added a halved cocktail tomato on top of some of the muffins. However, mushrooms, kale, scallions, leek, spinach, cauliflower, pumpkin, squash, sweet potatoes, corn as well as various fresh herbs are also great!
- Garnishes: these are optional too, but garnishing the frittatas with fresh herbs like parsley, chives, basil, and dill is great!
How to make Vegan Egg Muffins
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the vegan egg batter
Combine chickpea flour, baking powder, nutritional yeast flakes, garlic powder, Italian herbs, kala namak, and turmeric in a bowl. Add the plant milk and whisk until smooth. Set aside for 5-10 minutes to thicken while chopping the vegetables.
Step 2: Add veggies and bake!
Gently fold the finely chopped vegetables into the chickpea batter. Then divide evenly into the muffin cups and bake in the preheated oven at 356 °F (180 °C) for 30-35 minutes.
Step 3: Serve and enjoy!
Allow to cool in the pan until they are firm enough to remove easily. Garnish with fresh parsley and basil if desired and serve either as they are or with salsa and avocado or with your favorite dips and bread on the side. Enjoy!
Tips when Making Chickpea Frittata Muffins
- Allow the chickpea flour mixture to rest and thicken. This is important to achieve perfectly formed vegan egg muffins with the right texture.
- If you are using tomatoes, scrape out the watery inside so the muffins don’t get mushy, or place halved cherry tomatoes on top of the batter with the cut side up as shown in the video or step-by-step pictures. This also applies to other watery veggies.
- Make sure to chop the veggies very finely. If using firm vegetables like potatoes, squash, or cauliflower you can pre-cook them beforehand.
- Just like Vegan Quiche and other vegan egg recipes, it’s also normal for these savory vegan egg muffins to be quite soft once they come out of the oven. However, when they cool down they become firmer as the frittata mixture solidifies. Therefore, just let them cool longer.
- I love vegan frittata in single-serve muffin form! However, feel free to make a large chickpea frittata in a cast iron skillet and slice it like a pizza before serving.
Make-ahead and Storage Notes
You can make the chickpea batter ahead of time and keep it in the fridge overnight. Any leftover mini frittatas can be stored in an airtight container for up to 4 days in the fridge and for up to 6 months in the freezer! If needed, simply reheat briefly in the oven or quickly in the microwave.
These Vegan Mini Frittata Muffins are:
- Eggless
- Dairy-free
- Protein-packed
- Low Carb
- Fiber-rich
- Veggie-loaded
- So delicious
- Make-ahead friendly
- Perfect for vegan breakfast or brunch!
More savory vegan breakfast or brunch recipes to try
- The Best Vegan Omelet
- Tofu Scramble
- Vegan Fried Eggs
- Asparagus Puff Pastry Bundles
- Vegetable Frittata
- Lentil Pancakes
- Chickpea Pancakes
- Carrot Lox
- Homemade Bagels
- Carrot Spelt Bread
- Chickpea Tuna Salad
- Spinach Quiche
- Heirloom Tomato Tart
- Mushroom Leek Quiche
- Vegan Egg Salad Breakfast Burritos
Recipe Video
If you try this mini chickpea frittata recipe, feel free to leave me a comment and a star rating! And if you take a photo of your vegan breakfast egg muffins and share it on Instagram or Facebook , please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Mini Chickpea Frittata Muffins (Vegan Egg Muffins)
Author:Ingredients
Chickpea Frittata
- 1 ⅓ cups (160 g) chickpea flour
- 1 tsp baking powder
- 3 tbsp nutritional yeast flakes
- 1 tsp garlic powder or onion powder
- 1 tsp Italian herbs e.g. mixture of oregano, basil, thyme and rosemary
- 1 tsp Kala Namak or ¾ tsp regular salt (*see notes)
- ½ tsp turmeric optional for a yellow color
- 1 ½ cups (360 ml) cups plant milk unsweetened or water
- 14 oz (400 g) vegetables of choice finely chopped (e.g. broccoli, green onions, bell peppers, zucchini, carrots, peas, tomatoes, *see notes)
For Garnish (optional)
- fresh herbs e.g. parsley, chives, basil, dill
Instructions
*Note: Check out the recipe video + step-by-step photos above!
- Preheat the oven to 356 °F (180 °C) and prepare a 12-cup silicone muffin tin (or line a muffin pan with muffin liners).
- In a large mixing bowl, combine chickpea flour, baking powder, nutritional yeast flakes, garlic powder, Italian herbs, kala namak, and turmeric. Pour in the plant milk and whisk until a smooth batter is formed. Set aside for 5-10 minutes to thicken while chopping the vegetables.
- Add the finely chopped vegetables to the chickpea batter and mix well. Then divide evenly into the muffin cups (if using tomatoes, scrape out the watery inside so the muffins don't get mushy, or place halved cherry tomatoes on top of the batter with the cut side up as shown in the video or step-by-step pictures).
- Bake the muffins in the preheated oven on the middle rack for 30-35 minutes.
- Let them cool in the pan until they are firm enough to remove easily.
- Garnish with fresh parsley and basil if desired and serve either as they are or with your favorite dips and bread or bread rolls on the side. Enjoy!
Notes
- Kala Namak, also known as "black salt," provides a natural egg flavor and is less salty than regular salt. Therefore, you need a little more of it.
- Vegetables: these muffins are perfect for using up leftover veggies, because you can vary the veggies to your liking. I used a mix of broccoli, green onions, bell peppers, zucchini, carrots, and peas, and added a halved cocktail tomato on top of some of the muffins. However, mushrooms, leeks, spinach, cauliflower, pumpkin, squash, sweet potatoes, corn as well as various fresh herbs are also great!
- The frittata muffins are too soft? Just like Vegan Quiche and other vegan egg recipes, it's also normal for these savory vegan egg muffins to be quite soft once they come out of the oven. However, when they cool down they become firmer as the frittata mixture solidifies. Therefore, just let them cool longer.
- Storage: Leftover muffins can be stored in an airtight container in the refrigerator. If needed, simply reheat briefly in the oven or quickly in the microwave.
- More helpful tips and information about this recipe are mentioned in the blog post above!
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Very delicious and super easy to make. This will be a new favourite to have as a snack or as a main meal with a salad. Yum 😋 yum!!
So happy to hear that! Thank you so much <3
Hi Bianka,
I’m looking forward to trying this. Do you think I could use some silken tofu, as you do in the omelette recipe? Also if I did that would I still be able to freeze these?
Many thanks, Heather
Hi Heather,
feel free to use some silken tofu! 🙂
I haven’t tested to freeze it yet.
Greetings,
Bianca
Very nice recipe chef 👍👌👏.Fantastic for breakfast but also for an afternoon snack 😋. Thank you for your effort 🌞😎
Great, thanks for your feedback! Glad you enjoyed these breakfast treats! 🙂