Chickpea Flour Vegetable Frittata Muffins (Vegan, Gluten-Free)

Scrumptious chickpea flour vegetable frittatas, made with chickpea flour in place of eggs! They are vegan, grain-free, & only 77 calories each.

Egg-Free Mini Frittatas for Brunch or Straightforward Breakfasts

Frittatas are perfectly suited for weekends, brunch and guests, so that’s exactly what I whipped up today.

These are not Martha Stewart’s frittatas, although I think she would be pleased to eat one (or two, or three). They are packed with fresh vegetables and herbs (all of which you can customize to your liking), but a chickpea flour batter takes the place of eggs and nutritional yeast adds the umami cheesi-ness instead of cheese.

Chickpea flour is already a great source of plant-based protein, as is nutritional yeast, which makes these an especially great option for plant protein-rich snacking, as well as relaxed, weekend noshing.

Why You’ll Love These Chickpea Flour Vegetable Frittata Muffins

• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Satisfying at any temeprature
• Perfectly portable
• Straightforward to make

How to Make Chickpea Flour Vegetable Frittata Muffins

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 375F. Grease or spray 8 cups of a standardmuffin tin.
• In alarge bowl, whisk together thechickpea flour,nutritional yeast,baking powderand salt. Slowly whisk in water until blended and smooth. Whisk in the parsley. Let stand while preparing vegetables.
• Heat theolive oilin 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 oncooling rackfor at least 10 minutes. Run a knife around edge of each cup and remove pucks. Serve warm, room temperature or chilled.

Here’s another winning point for these frittatas: just about everyone can eat them, since they are egg-free, nut-free, dairy-free, and grain-free.

They are so satisfying, and versatile, too. I love recipes that I can change again and again according to what’s in the refrigerator, what looked good at the market, or what was on sale. This is just such a recipe.

Even food snobs will be charmed. Explain that chickpea flour is a traditional ingredient in Provence and Southern Italy, as well as throughout Southeast Asia. They are eating something special.

But the proof of the pudding is in the eating. I have no doubts that these will prove a major success at your house, too. Now excuse me while I go eat a few of these and drink excessive amounts of coffee while visiting with my guests.

Storage for the Chickpea Flour Vegetable Frittata Muffins

tore 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.

Ultimate Collection of Chickpea Flour Recipes

Chickpea flour is one of my go-to ingredients for gluten-free baking. You can see all of mychickpea flour recipesHERE.

More Vegan & Grain-Free Chickpea Flour Egg Dishes

• 3-Ingredient Chickpea Flour Frittata
• Sweet Potato Kale Chickpea Flour Frittata
• Chickpea Flour Tortilla Espanola Muffins
• Chickpea Flour Pasta Broccoli Frittatas (high protein)
• Vegan Hash Brown Omelet Muffins
• Tex-Mex Black Bean Frittatas (high protein)
• Vegan Quinoa Omelet Muffins