Vegan Chickpea Frittata Muffins
These savory, protein-packed vegan muffins are perfect for breakfast, snacks, or meal prepping. Made with chickpea flour, sautéed vegetables, and optional vegan cheese, they’re gluten-free and full of flavor.
Ingredients:
- Chickpea Flour – 2 cups
- Nutritional Yeast – 4 tbsp
- Water – 2 cups
- Olive Oil – 2 tbsp
- Garlic Powder – 1 tsp
- Baking Powder – 1 tsp
- Black Pepper – 1/4 tsp
- Salt – 1 tsp
- Turmeric – 1/2 tsp
- Onion – 1/4 cup, finely chopped
- Red Bell Peppers – 1/2 cup, diced
- Cremini Mushrooms – 1 cup, diced
- Broccoli – 3/4 cup, finely chopped
- Vegan Cheese – 1/2 cup (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Sauté vegetables: Heat olive oil in a pan over medium heat, then add onions, bell peppers, and mushrooms. Cook until onions soften.
- Mix dry ingredients: In a large bowl, combine chickpea flour, nutritional yeast, baking powder, garlic powder, turmeric, salt, and pepper.
- Add water: Slowly mix in water until smooth and lump-free.
- Fold in vegetables and cheese, if using.
- Prepare muffin tray: Grease or line with parchment, then pour batter into the tray.
- Bake at 370°F for 20-30 minutes. Let cool for 10 minutes before serving.
Tips:
- Use parchment liners or grease tray well.
- Adjust seasonings to taste.
- Serve with salad, ketchup, or hot sauce.
Storage:
- Refrigerate for up to 3-4 days.
- Freeze for up to 2 months.
- Reheat in microwave or oven.
Nutritional Info (Per Serving):
- Calories: 124
- Carbs: 15g
- Protein: 6g
- Fat: 5g
Enjoy these versatile, healthy muffins as a snack or part of a meal!
