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    Home » Recipes » Breakfast

    Vegan Frittata Muffins [Vegan Savoury Muffins]

    Published: Jan 13, 2021 · Modified: Jan 22, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    vegan frittata muffins PIN with text overlay.
    vegan frittata muffins PIN with text overlay.
    vegan frittata muffins PIN with text overlay.
    vegan frittata muffins PIN with text overlay.
    vegan frittata muffins PIN with text overlay.

    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!

    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

    1. 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.
    2. 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.
    3. 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

    • Oil Free Socca Bread (Chickpea Flatbread)
    • Chickpea Asparagus Frittata
    • Healthy Blueberry Pancakes
    • Healthy Banana Carrot Muffins

    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 savoury muffin with triangular piece cut out on cutting board.

    Vegan Frittata Muffins [Vegan Savoury Muffins]

    A nutrient dense, incredibly tasty make ahead breakfast! These vegan frittata muffins AKA vegan savoury muffins might look like your classic egg cups, but they're 100% egg free!
    5 from 8 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Breakfast, Snack
    Cuisine: American, Canadian
    Servings: 12 muffins
    Calories: 98kcal

    Equipment

    Empty 12 muffin pan on white background.
    Muffin Pan

    Ingredients

    • ¼ cup yellow onion finely chopped
    • ½ cup diced red bell pepper about 1 small pepper
    • 1 cup diced cremini or baby bella mushrooms about 4-5 mushrooms
    • ¾ cup broccoli finely chopped, about 3-5 florets
    • 300 grams chickpea or garbanzo flour approx. 2 cups
    • 4 tablespoon nutritional yeast
    • 1 teaspoon garlic powder
    • ½ teaspoon turmeric
    • 1 teaspoon sea salt or sub half for black salt
    • ¼ teaspoon black pepper optional but recommended
    • 1 teaspoon baking powder
    • 2.5 cups water
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400 degrees F and grab a non stick muffin pan. Grease if needed.
    • Add all the chopped veggies to a pan and sprinkle 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.
    • Evenly divide the sautéed veggies between your 12 muffin cups, about 1 heaping tablespoon per muffin. Then give your chickpea batter another quick mix and 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 from the muffin pan.

    Notes

    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. This cool down period will help the 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.
    Leftovers keep in a sealed container in your fridge for up to 5 days. Or freeze for up to 3 months. Make sure to completely cool your savoury muffins before refrigerating or freezing. Reheat in microwave or toaster oven, or enjoy cold.

    Nutrition

    Serving: 1Muffin | Calories: 98kcal | Carbohydrates: 17g | Protein: 7g | Fat: 2g | Sodium: 250mg | Potassium: 330mg | Fiber: 4g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    524 shares

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    1. Richa

      August 13, 2021 at 12:44 pm

      5 stars
      I tried these with a spicy mint chutney and they were fab.

      Reply
      • Rosa

        August 13, 2021 at 1:40 pm

        Ohh sounds delicious, so glad you enjoyed. 🙂

        Reply
    2. Mary

      August 12, 2021 at 10:06 am

      5 stars
      I love these Muffins! I make them at least once a week. But, I do have a question. They taste moist the first day, but by the second day, even after heating them up, they’re kind of dry. Do you have any suggestions on what I can do to make them more moist?

      Reply
      • Rosa

        August 12, 2021 at 2:00 pm

        Hi Mary. I’m so glad you’re enjoying these! Thanks very much for the review.
        I usually eat my leftovers cold from the fridge without reheating. Make sure they’re stored in a sealed container or tightly wrapped to prevent them from getting dry.
        I haven’t tried this myself, but I’ve had another reader tell me that she wraps these in a wet paper towel and reheats in the microwave.
        Hope that helps! 🙂

        Reply
    3. Kellie

      May 31, 2021 at 9:23 am

      5 stars
      These are delicious and very easy recipe to follow

      Reply
      • Rosa

        May 31, 2021 at 9:33 am

        So glad you enjoyed Kellie!

        Reply
    4. Sue

      February 11, 2021 at 8:55 am

      5 stars
      These were great Rosa! So glad I made a double batch! Can’t wait to get out of pandemic and use these to grab-and-go. 😊. Thanks Rosa.

      Reply
      • Rosa

        February 11, 2021 at 2:31 pm

        Thanks so much for the feedback Sue! Thrilled you enjoyed. And completely agree. Stay safe. 🙂

        Reply
    5. Rachel Warren

      January 17, 2021 at 5:13 pm

      5 stars
      I made these without nutritional yeast.I used TJs vegan chicken less seasoning salt and red onion. They are amazing 🙏🏻😍 I can’t stop eating them 😂

      Reply
      • Rosa

        January 18, 2021 at 8:16 am

        Yay! So glad you’re enjoying them Rachel. Thanks so much for sharing. 🙂

        Reply
    6. Jenny King

      January 13, 2021 at 11:57 am

      For anyone like me who isn’t in love with chickpea flour, you can soak dry chickpeas overnight, rinse, then blend with equal parts water the next day! Life changing!

      Reply
      • Annabelle Christian

        January 23, 2021 at 12:55 pm

        Jenny, is that equal parts by volume or weight? I’m also not a chickpea fan!

        Reply
    7. Michele

      December 07, 2020 at 9:14 am

      Do you have any substitute recommendations for chickpea flour that is also vegan, gluten-, grain- and nut-free? I know that is a tall order! Thanks!

      Reply
      • Rosa

        December 07, 2020 at 2:06 pm

        Hi Michele, I haven’t tried that these without the chickpea flour, so I’m not sure.

        Reply

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