Vegan Chickpea Frittata Muffin are a game-changer recipe. It’s a classic healthy vegan recipe. These yummy vegan chickpea frittata muffins are a full package of fibers, proteins, and other nutrients. It’s a quick and easy recipe. You can make these muffins for your kid’s lunch, evening snack, picnics, potlucks, and breakfast. It is a quick and simple recipe. You can make tasty and savory muffins at home with the following guidelines.
Why do most people love these muffins?
- Most people love these delicious mini muffins because
- It’s gluten-free.
- Easy-to-make recipe
- Muffins are healthy and tasty.
- Protein-rich
- Made of plant-based ingredients
- Brunch-friendly recipe
- Soft and crispy texture muffins
- Versatile recipe
Ingredients
- Chickpea flour 2 cup
- Nutritional Yeast 4tbsp
- Water 2 cup
- Olive oil 2tbsp
- Garlic Powder 1 tsp
- Baking Powder 1 tsp
- Black pepper 1/4tsp, or according to taste
- Salt 1tsp, or according to taste
- Turmeric 1/2 tsp, Instead of this you can use food color
- Onion 1/4 cup, finely chopped
- Red bell peppers 1/2 cup, cut into diced size
- Cremini mushrooms 1 cup, cut into diced size
- Broccoli 3/4 cup, finely chopped
- Vegan cheese 1/2 cup, is optional
Instructions
- Prepare soft and savory vegan chickpea muffins by following the few steps
- First, preheat the oven to 400 degrees.
- Meanwhile, we will make the muffin batter.
- Place a non-stick pan over the medium flame, and add olive oil.
- When the oil is warm, add the chopped red bell peppers, cremini mushrooms, and onion to the warm oil.
- Cook all ingredients until the onion color changes.
- Shift saute vegetables on a plate. Set aside the plate.
- Next, add all dry ingredients such as nutritional yeast, chickpea flour, baking powder, and seasonings in a large bowl.
- Combine all ingredients.
- Now, add water to this mixture. Continuously mix it through a blender until it lumps-free.
- Next, add cooked vegetables, and cheese to this batter.
- Mix it well.
- Now, take a muffin tray and grease it with oil.
- By using a spoon, shift the batter into the muffin tray.
- For 20-30 minutes, bake muffins at 370 degrees.
- Let the muffins cool down for 10 minutes on a cooling rack.
- The Vegan Chickpea Frittata Muffin is ready to eat.
Tips
- Line the muffin molds with parchment paper.
- It is important to cook vegetables before adding to the muffin batter.
- Use fresh and high-quality vegetables.
- Finely chopped vegetables so that it easily dissolves into batter.
- Serve it with homemade ketchup, and hot sauce.
- Add seasonings according to your taste. It enhances the flavors.
Seasoning Options
You can use Dried thyme, oregano, cumin, onion powder, and cayenne pepper. It will enhance the flavor, taste, and level of spiciness.
Notes
You can use muffin liners instead of a baking tray.
Before freezing, It is important to cool down the muffins.
Storage Information
Refrigerator: Refrigerate these muffins for 3-4 days.
Freezer: To freeze, cool down muffins, and packed in an airtight jar. After that, freeze for two months.
Reheat: You can also reheat the leftover chickpea muffins in a microwave oven for 1-2 minutes.
FAQs
How do we serve these mini chickpea muffins?
You can serve it with tasty salads such as creamy coleslaw, vegan pasta salad, creamy pasta salad, Dill potato salad, black bean salad, lentil salad, and pesto pasta salad. It pairs well with side dishes like home fries, mashed potatoes, baked beans, and waffles.
Can we add different vegetables?
You can add different vegetables according to your choice. You can add spinach, cherry tomatoes, mushrooms, zucchini, carrots, corn Kerl’s, olives, and onion.
To add texture, what ingredients do we add to make these muffins?
You can use walnuts, sunflower seeds, pumpkin seeds, pecans, and almonds.
Can we use herbs?
You can easily use dry, and fresh herbs like cilantro, mint, basil leaves, chopped parsley, dill, and chives.
Nutritional Facts
Serving Size 1
Total Calories 124 kcal
Carbohydrates 15g
Protein 6g
Fat 5g
Sugar 3g
Fiber 4g
Iron 1mg
