Vegan Frittata Muffins [Vegan Savoury Muffins]
User Reviews
5
Vegan Frittata Muffins [Vegan Savoury Muffins]
Description
This recipe transforms chickpea flour and water into a vegan batter seasoned with nutritional yeast, garlic powder, turmeric, salt, black pepper, and baking powder. Vegetables including yellow onion, red bell pepper, cremini mushrooms, and broccoli are dry sautéed to soften and reduce moisture before mixing with the batter. The mixture is poured into a greased or nonstick muffin pan and baked at 400°F for about 30 minutes until set and golden.
The muffins have a firm but moist texture, making them easily portable and suitable for breakfast or snacks. The use of chickpea flour provides a chickpea flavor base and high protein content, while nutritional yeast adds umami richness. The turmeric adds a subtle color that mimics a traditional egg frittata.
They pair well with fresh fruit or a side salad for a light meal. The recipe notes advise stirring the batter and vegetables gently in each muffin cup before baking to ensure even vegetable distribution and shape. Cool them before removing from the pan to maintain muffin integrity.
Leftovers keep well refrigerated up to 5 days and freeze up to 3 months. Reheat in microwave or toaster oven, or enjoy cold.
Ingredients
- ¼ cup yellow onion finely chopped
- ½ cup red bell pepper approx. 1 small pepper, diced
- 1 cup cremini mushroom approx. 4-5 mushrooms, diced, or baby bella mushroom
- ¾ cup broccoli finely chopped, approx. 3-5 florets
- 300 grams chickpea flour approx. 2 cups, or garbanzo flour
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon Turmeric for colour
- 1 teaspoon salt or sub half with black salt AKA kala namak, sea salt
- ¼ teaspoon black pepper optional, but recommended
- 1 teaspoon baking powder
- 2.5 cups water
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.
Notes
- Stir the vegetables and batter gently in each muffin cup to distribute ingredients evenly before baking.
- Cool muffins for at least 10 minutes before removing from the pan to prevent breaking.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat muffins in the microwave, toaster oven, or enjoy them cold.
- If avoiding oil, omit greasing but allow longer cooling and use a knife to loosen edges before removing muffins.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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