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Mini Chickpea Flour Frittatas (Vegan)

side angle view of mini chickpea flour frittata muffins cooking on a wire rack.
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5 from 74 reviews

Veggie filled and super easy to make, these chickpea flour frittatas are great anytime of day. Great for meal prep!

Ingredients

Units Scale
  • 1 3/4 cups chickpea flour (aka, white garbanzo bean flour)
  • 1/4 cup nutritional yeast, optional
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 3/4 teaspoon mineral salt or black salt (see notes)
  • 2 cups water
  • 1 cup corn (frozen, fresh, or canned)
  • 1 large red bell pepper (1 cup), finely diced
  • 1 jalapeno, finely diced
  • 1/4 red onion or medium shallot, finely diced
  • handful of baby kale or spinach, roughly chopped
  • chives, to garnish (optional)

Instructions

Preheat oven to 375 degrees F. If not using a non-stick muffin tin, lightly grease with oil (see notes) or use muffin liners.

Mix: In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder, and basil. Whisk in the water (batter will be runny, but that’s normal). Add the corn, bell pepper, jalapeno, onion, and baby greens, mix to combine.

Scoop: Using a 1/4 measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of chives.

Bake: Place in the oven, on the center rack, and bake for 35 – 45 minutes (depending on the veggies used). Do the toothpick test by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for 35 minutes and the center seems soggy, let them cool, and they will stiffen up nicely.

Remove from oven, turn out frittatas, and place on a cooling rack to cool.

Store: Leftovers can be stored, covered, in the refrigerator, or on the counter. Reheat in a toaster oven or microwave.

Makes 12

Notes

If using black salt, use about 1/2 teaspoon, and the other 1/2 teaspoon regular mineral salt. Too much black salt may be overpowering.

Feel free to change up the veggies, using at least 3 cups. Use an assortment of diced zucchini, mushrooms, peas, green bell peppers, finely chopped broccoli or carrots. Fresh herbs would be great too!

Muffin tin. If not using a non-stick muffin tin, lightly grease each muffin hole. If using non-stick, the frittatas will fall out when turned over. You may need to gently tap the tin, upside down, gently on a hard surface to release them.

What If my muffins don’t cook all the way through? There have been a few comments regarding the muffins being soggy in the center. If this is your experience, let them cool completely before eating. The center will thicken and your muffins will be perfect. I’ve personally never had an issue with a soggy center, but I know from experience from my other baked goods that letting it cool will do the trick

Nutritional facts include the optional 1/4 cup nutritional yeast.

Find it online: https://simple-veganista.com/mini-chickpea-flour-frittatas/