Chickpea Flour Frittata Muffins (Vegan)

May 22, 2019 • Breakfast • gluten-free, plant-based, vegan • No comments

If you’re looking for a healthy, delicious breakfast perfect for meal prepping and taking on the go, this recipe is for you! It’s my vegan take on egg frittata muffins. They’re made with chickpea flour, and loaded with veggies! Feel free to switch up the veggies in the recipe to your favorites if you’d like. Enjoy!

Ingredients

• 2 cups water
• 2 cups garbanzo flour or chickpea flour
• 1/4 cup nutritional yeast
• 1 red bell pepper
• 1 small zucchini
• 1 cup shredded carrot
• 1 shallot
• 1/4 tsp baking soda
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• Handful of spinach

Instructions

1. Preheat oven to 350 degrees.
2. Prepare the vegetables: shred carrot, chop zucchini, chop red bell pepper, finely dice shallot.
3. In a large bowl thoroughly combine the dry ingredients: chickpea flour, nutritional yeast, baking soda, garlic powder, onion powder, smoked paprika, black pepper, salt. Then add in the water and whisk until the batter is smooth.
4. Then mix in the shredded carrots, chopped zucchini, chopped red bell pepper, finely diced shallots, and handful of spinach.
5. If not using a non-stick muffin tin, lightly grease the muffin tin, then spoonful the batter evenly into the 12 muffin spots. Bake for 40 minutes, checking the center of the muffins with a toothpick to make sure it comes out clean. Remove the muffin tray from the oven and let cool about 10 minutes before carefully removing the frittata muffins from the muffin tin. Enjoy with some ketchup or hot sauce!!