Indulge in a mouthwatering, nutrient-packed breakfast to revolutionize your meal-planning game! These vegan frittata muffins AKA vegan savoury muffins are the ultimate alternative to traditional egg cups. They will satisfy your taste buds and provide a wholesome, plant-based feast to kickstart your day.
This recipe was originally published in August 2018. It has been updated for content and photos.
No time to make breakfast in the mornings?
These vegan savoury muffins are a fantastic solution!
Prepare them in advance and conquer your mornings with ease.
Get ready for a breakfast experience that’s bursting with flavor and nourishment, without a single egg in sight!
These vegan frittata muffins are inspired by my asparagus omelette and just as delicious.
Why you’ll love these savoury muffins
- You can make them in advance to have breakfast ready to go.
- 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. Chickpea flour and veggies make for one seriously healthy muffin!
- Perfect texture. Moist and “eggy” on the inside, with a slightly firm, crisp on the outside.
Here’s everything you’ll need to make these delicious vegan savoury muffins.
- Veggies: I’m using a combo of onion, pepper, broccoli, and mushrooms, but other vegetables work fine.
- Chickpea flour: A gluten-free flour, also known as garbanzo bean flour, which makes up the base of these vegan muffins. Do not substitute for all-purpose flour, whole wheat flour, or any other flour, as the results will not be the same.
- Spices: A mix of nutritional yeast, garlic powder, salt and pepper add savoury flavour, and the turmeric adds a brighter yellow colour with subtle flavour.
- Baking powder: For lift and fluffy insides, so make sure your baking powder is fresh and active. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Finely chop the veggies and sauté them until soft + reduced. (photo 1)
Then evenly distribute the veggies into your muffin tins. (photo 2)
Meanwhile, combine all the dry ingredients in a large mixing bowl. (photo 3)
Then pour the water and mix until combined. (photo 4)
Pour the batter over the vegetables and give each cup a quick stir to evenly distribute the mixture. (photo 5)
Then bake the egg muffins until a toothpick inserted in the middle comes out clean. (photo 6)
Let the muffins cool for AT LEAST 10 minutes before removing them from the pan. Then gently transfer them to a cooling rack to completely set.
If serving up a large breakfast or brunch, these vegan frittata muffins pair beautifully with any of these:
- Home fries, hash browns, this hash brown casserole, or smashed potatoes.
- Chickpea cookies or baked beans.
- Waffles, french toast, or these incredible fluffy vegan pancakes.
Want to change it up? Try some of these suggestions:
- Use ANY of your favourite vegetables, such as baby spinach, shredded carrots, corn kernels, black olives, halved cherry or grape tomatoes, green onion, diced or shredded zucchini, or anything else you’d like. Just make sure to use 2.5 cups of CHOPPED veggies (not more).
- Add in some fresh herbs like parsley, cilantro, mint, basil, chives, or dill.
- Spice it up with even more seasoning. Try dried thyme, oregano, cumin, onion powder, or some cayenne pepper for heat.
- Add texture with some chopped walnuts or pecans, sunflower seeds, pumpkin seeds, or slivered almonds.
What if I don’t have chickpea flour?
Chickpea flour is essential to these vegan savoury muffins. If you don’t have any on hand, you can make some, if you’ve got a strong blender, like a Vitamix, and some dried 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 around 30 seconds to break down into flour.
Can I use black salt for these?
For an “eggier” flavour, substitute half of the salt with black salt, also known as kala namak.
Store your vegan savoury muffins in a sealed container in your refrigerator for up to 5 days. But make sure to let them completely cool first.
For make-ahead breakfasts, warm up 1-2 of them in a microwave or toaster oven. Or enjoy cold. They taste great both ways.
You may freeze the muffins in a freezer-safe airtight container for up to 3 months. Make sure to cool them to room temperature first.
Expert Tips for Success
- Stir your vegan savoury muffins BEFORE baking. This will ensure even distribution of the veggies and allow some batter to get to the bottom of the tins so the muffins will be evenly shaped and prevent sticking.
- Cool the muffins for at least 10 minutes before removing them from the muffin tray. This cool-down time helps them set so that they don’t break when transferring to a wire rack.
- If you’re avoiding oil and don’t want to grease your muffin pan with vegan butter, use muffin liners and/or let the muffins cool longer before transferring them. Then use a butter knife to gently glide around each muffin if they are a little stuck, and scoop them out.
More delicious egg alternative recipes
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- 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
- 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.
- 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.