The best Vegan Frittata Muffins are made with chickpea flour, spinach, corn, red bell pepper, onion, and fresh herbs for a healthy breakfast or delicious snack.
VEGAN FRITTATA MUFFINS
I love these veggie muffins! They taste delicious and it’s so easy to make. People call this recipe vegan frittata, vegan vegetable omelet, and even Vegan Frittata Muffins. But I call them the best snack ever!
Chickpeas act as an egg replacer in our vegan frittata recipe. It won’t taste eggy but it will bake and taste delicious, you won’t be disappointed.
This vegan mini frittata can make an excellent appetizer or a “snack-on-the-go”, and they are:
- Gluten-free
- Low-fat
- Dairy-free
- Oil-free
- Eggless
- Rich in protein
- Rich and fiber
NOTES VEGAN FRITTATA MUFFINS
Vegan frittata made with chickpea, herbs, and fresh veggies baked to perfection. Here’s what you’ll need to make this recipe:
- Chickpea flour – this is our main ingredient to bind all ingredients together.
- Jalapeno peppers – this will add some heat to these muffins.
- Baby spinach – I love spinach but it can be easily replaced with another leafy vegetable.
- Onion – finely chopped onion.
- Red bell pepper + green bell pepper – add lots of flavors!
- Garlic powder – for some garlicky flavor.
- Dry basil – easy replaceable with another dry herb such as tarragon or thyme.
- Kala namak – this will add a little bit of eggy flavor.
- Nutritional yeast – the muffins will get a cheesy taste
- Turmeric – the muffins will get a nice yellow color and this is an anti-inflammatory ingredient.
- Veggies – You can replace any of the ingredients mentioned in this recipe. Use corn, mushroom, broccoli, or cherry tomatoes.
Also Try: Vegan Mushroom Spinach Quiche
HOW TO MAKE VEGAN SAVOURY FRITTATA MUFFINS
Step 1: Preheat the oven at 190°C – (374°F)
Step 2: Sieve the chickpea flour to make them super-fluffy. Then and the turmeric, salt or Kala namak, garlic powder, and nutritional yeast. Mix it well.
Step 3: Add half chopped red bell pepper and half chopped green bell pepper, finely chopped onion, chopped baby spinach, finely sliced jalapeno (optional), dry basil. Add or replace any of the vegetables.
Step 4: Grease muffin tray holes or place muffins baking paper. Transfer the mixture in the holes in equal quantities.
Step 5: Bake for 50-55 minutes (time might vary according to the oven you have). Test the center with a toothpick, it should come out clean(no chickpea batter should be there).
Step 6: Let it cool down completely on a cooling rack before serving.
CAN YOU STORE VEGAN FRITTATA MUFFINS?
Yes! Store them at room temperature for 1-2 days maximum. Place them in a closed container in the refrigerator for 3-4 days.
VEGAN FRITTATA MUFFINS
The best Vegan Frittata Muffins are made with chickpea flour, spinach, corn, red bell pepper, onion, and fresh herbs for a healthy breakfast or delicious snack.
Ingredients
– 1 1/3 cup chickpea flour
– ¼ cup nutritional yeast
– 1 half red bell pepper (chopped)
– 1 half green bell pepper (chopped)
– 1 jalapeno (finely chopped)
– 1 small onion (chopped)
– 1 large bunch of baby spinach (roughly chopped)
– 1 tsp baking powder
– 1 tsp dry basil
– 1 tsp garlic powder
– ¾ tsp Kala Namak or sub for mineral salt
– 2 cups of water
Instructions
1. Preheat the oven at 190°C – (374°F)
2. Sieve the chickpea flour and add turmeric, mineral salt/ Kala namak, garlic powder, and nutritional yeast.
3. Add the red bell pepper/green bell pepper, onion, baby spinach, jalapeno, and dry basil. Add or replace any of the vegetables.
4. Grease the baking tray with vegetable oil or place baking parchment. Divide the mixture into the holes in equal quantities.
5. Bake for 50-55 minutes or less (time might vary according to the oven you have). Test the center with a toothpick. It should come out clean.
6. Let the vegan frittata muffins cool down completely on a cooling rack before serving.
Comments are closed, but trackbacks and pingbacks are open.