Name: Vegan Frittata Muffins [Vegan Savoury Muffins]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/4 cup yellow onion (finely chopped); 1/2 cup diced red bell pepper (about 1 small pepper); 1 cup diced cremini or baby bella mushrooms (about 4-5 mushrooms); 3/4 cup broccoli (finely chopped, about 3-5 florets); 300 g chickpea or garbanzo flour (approx. 2 cups); 4 tbsp nutritional yeast; 1 tsp garlic powder; 1/2 tsp turmeric; 1 tsp sea salt (or sub half for black salt); 1/4 tsp black pepper (optional but recommended); 1 tsp baking powder; 2.5 cups water

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A nutrient dense, incredibly tasty, make ahead breakfast that’s perfect for meal planning. These vegan frittata muffins AKA vegan savoury muffins might resemble your classic egg cups, but they’re completely egg free!

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vegan savoury muffin with triangular piece cut out on cutting board.

This recipe was originally published in August 2018. It has been updated for content and photos.

If you find yourself with little to no time for breakfast on your busy weekdays, these vegan savoury muffins are the perfect solution!

I’m a big fan of prepping breakfasts ahead of time, like with my overnight chia pudding or banana overnight oats. Otherwise, I find myself skipping breakfast entirely.

Because let’s face it, there is just never enough time in the mornings.

vegan frittata muffins with veggies inside sitting on wooden cutting board.

Why you’ll love these savoury muffins

We’ve been over the fact that you can make them ahead of time to have breakfast ready to go, but it’s worth stating again! 😉
Versatile! I like mine with onion, pepper, mushrooms and broccoli, but the combinations are virtually endless. Use what you have on hand.
Taste great warm or cold, making these a great option to grab and go.
Wholesome and nutrient dense. Using chickpea flour and veggies is likely to make these one of the healthiest muffins you ever eat!
Perfect texture. Moist and “eggy” on the inside, with a slight firm, crisp on the outside.

Muffins on cutting board and hands breaking one of them in half to show the inside.

How to make them

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Gather your ingredients.

Ingredients needed to make vegan frittata muffins scattered on white deck.

To prepare, finely chop up your veggies and add them to a pan. (photos 1-2)

Sauté the veggies until softened and reduced, about 5 minutes. (photo 3)

Cutting board with chopped onion, pepper, mushrooms and broccoli and then transferred to pan.

Meanwhile, add chickpea flour, nutritional yeast, baking powder and all the seasoning to a mixing bowl. Whisk to combine. (photos 4-5)

Now pour in the water and mix well. Keep mixing until completely combined. (photos 6-7)

NOTE: Unlike most sweet style muffins, you don’t need to worry about over mixing this batter.

Mixing bowl with dry ingredients and water being poured in and mixed.

Evenly distribute the veggies between your 12 muffin cups, about 1 heaping tablespoon per muffin. (photo 8)

Then quickly re-mix your batter (in case of separation) and begin pouring on top, filling the muffin tins almost to the top. (photos 9-10)

Muffin pan with veggies inside and batter being poured on top.

Give each muffin a quick stir, to evenly distribute the veggies and get some of the chickpea batter to the bottom of the pan. (photo 11)

Bake for 30 minutes, until a toothpick comes out clean and remove from the oven. (photo 12)

Vegan frittata muffins in muffin pan, before and after baking.

Let the muffins cool for AT LEAST 10 minutes before removing from them from the muffin tray. Then gently remove them and transfer to a cooling rack.

Twelve savoury muffins on cooling rack with cutting board underneath.

How long do they keep?

Store your cooled vegan savoury muffins in a sealed container in your refrigerator for up to 5 days.

If using for make ahead breakfasts throughout the week, warm up 1-2 of them in a microwave or toaster oven. Or enjoy cold. They taste great either way!

Or you may freeze them in an air tight container for up to 3 months. Make sure to fully cool them to room temperature first.

What substitutions can I make?

Use your favourite veggies here, don’t limit yourself to the one’s I’m using. Some other great options include:

Baby spinach
Shredded carrots
Corn kernals
Sliced black olives
Green onion
Halved cherry tomatoes

Just be sure to use about 2.5 cups worth of chopped veggies, no matter your selection.

What if I don’t have chickpea flour?

The chickpea flour is essential to these vegan savoury muffins. But if you don’t have any on hand, you can make some, if you’ve got a strong blender, like a Vitamix, and some dry chickpeas.

Add the dry chickpeas to your blender and process on high until you reach a flour like consistency. It will be VERY loud at first, so be ready to cover your ears! 🙂 It will take about 30-40 seconds to break down into flour.

Can I use black salt for these?

Absolutely, if you want an even “eggier” flavour, sub half of the salt called for with black salt, also known as kala namak.

Tips for Success

Don’t forget to stir your vegan savoury 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 to prevent sticking.
Make sure to let these savoury muffins rest at room temperature for at least 10 minutes before removing them from the muffin pan. This cool down period will help them 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.

Serving Suggestions

These vegan frittata muffins taste great on their own. Or for a hearty breakfast or brunch, serve them along side some home fries, hash browns, baked beans, or fluffy pancakes!

More fun ways to use chickpea flour

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa

Vegan Frittata Muffins [Vegan Savoury Muffins]