Vegan Frittata Muffins [Vegan Savoury Muffins]
User Reviews
5.0
27 reviews
Excellent
Vegan Frittata Muffins [Vegan Savoury Muffins]
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These vegan frittata muffins AKA vegan savoury muffins are the ultimate alternative to traditional egg cups that will satisfy your taste buds and kickstart your day.
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Ingredients
- ¼ cup yellow onion finely chopped
- ½ cup diced red bell pepper approx. 1 small pepper
- 1 cup diced cremini or baby bella mushrooms approx. 4-5 mushrooms
- ¾ cup broccoli finely chopped, approx. 3-5 florets
- 300 grams chickpea or garbanzo flour approx. 2 cups
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon Turmeric for colour
- 1 teaspoon sea salt or sub half with black salt AKA kala namak
- ¼ teaspoon black pepper optional, but recommended
- 1 teaspoon baking powder
- 2.5 cups water
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Instructions
- Preheat the oven to 400℉/204℃ and grab a nonstick muffin pan or grease if needed.
- Place all the chopped veggies in a pan and sprinkle them with a little salt and pepper, if desired. Dry sauté, stirring often, until reduced and softened, approx. 5 minutes. Set aside.
- Meanwhile, in a large bowl, add the chickpea flour, nutritional yeast, seasonings, and baking powder, and whisk to combine. Then pour in the water and mix well.
- Divide the sautéed veggies between your 12 muffin tins, about 1 heaping tablespoon per muffin. Then pour the chickpea batter on top to evenly distribute it between your 12 muffins. Use a spoon to gently stir each muffin, to evenly distribute the veggies and the batter. (DON'T SKIP MIXING.)
- Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for at least 10 minutes. Then carefully remove them from the pan.
Equipments used:
Notes
- Leftovers keep in a sealed container in your fridge for up to 5 days. Or freeze them for up to 3 months. Make sure to completely cool the vegan egg muffins before refrigerating or freezing. You may reheat the egg cups in the microwave or toaster oven, or enjoy them cold.
- Stir the muffins BEFORE baking. This will ensure even distribution of the veggies. Also, make sure that some batter gets to the bottom of the tins so the muffins will be evenly shaped and prevent sticking.
- Alternatively, you may pour a tablespoon of chickpea batter into the bottom of each muffin tin, followed by the veggies, and then pour the remaining batter on top.
- Let the muffins rest at room temperature for at least 10 minutes before removing them from the pan. This cool-down period helps muffins set so that they don't break when removing them.
- If you're avoiding oil and don't want to grease your muffin pan, let your muffins cool a little longer before attempting to remove them. Then use a butter knife to gently glide around each muffin if they are a little stuck, and scoop them out.
Nutrition Information
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Calories
98cal
(5%)
Carbohydrates
17g
(6%)
Protein
7g
(14%)
Fat
2g
(3%)
Sodium
250mg
(10%)
Potassium
330mg
(9%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
240IU
(5%)
Vitamin C
13mg
(14%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98cal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Sodium | 250mg | 10% |
| Potassium | 330mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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