These Vegan Egg Frittata Muffins are going to be your new favorite breakfast or grab and go snack. They’re light, fluffy, filled with veggies, 100% gluten- and dairy-free. Meal prep a batch at the beginning of the week, same as my Sweet Potato Avocado Toast! If you’d rather make a one-pan frittata, here’s my Tofu Chickpea Frittata. Other high-protein & easy breakfast options are no-bake Vegan Protein Bars, these Moist Vegan Blueberry Muffins, or Easy Vegan French Toast.
Why I Love This Recipe
- Meal-Prep: These muffins store well in the fridge all week along. Make a batch of them and have breakfast ready for you!
- Veggie-Packed: I love making these muffins because you can jam pack them with whatever veggies you want!
- One Bowl: These muffins are made in one bowl, so the clean-up is seriously a breeze. Doesn’t get much easier than that!
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Notes on Ingredients
- Nutritional yeast: Can be found in the baking or spices aisle of your grocery store. Adds a cheesy, egg-like flavor.
- Macadamia milk: Any non-dairy milk works.
- Chickpea flour: Acts as the “egg” base for these muffins and adds protein and fiber.
- Spinach: Feel free to swap out for a different green like kale or arugula. Same goes for any of the other veggies; use what you have on hand!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Egg Frittata Muffins?
- Preheat the oven to 375 degrees F and grease a muffin pan.
- In a large mixing bowl, add all of the dry ingredients and whisk.
- Add the milk and water then mix again. Add the vegetables. Mix with a spoon. Pour the egg mixture into your muffin pan and garnish with chives.
- Bake for 35-45 minutes. Enjoy warm, then store leftovers in the fridge.
- Step 1: First, preheat the oven and grease a muffin tin.
- Step 2: Then, whisk together the dry ingredients in a large bowl.
- Step 3: Add the milk and water and whisk again. Stir in the veggies. Pour the egg mixture into the muffin tin and bake for 35-45 minutes.
- Step 4: Finally, enjoy the muffins warm and store the leftovers in the refrigerator.
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Commonly Asked Questions
These make great meal-prep! Store them in the fridge in an airtight container for up to 4 days. You can reheat them in the oven or microwave for a couple minutes until warmed through.
Sure! Sauté the egg mixture in a pan to make an omelette or scrambled chickpea eggs. Or, add the entire mixture to a large baking dish like 9×9 and bake in the oven for longer, closer to 1 hour. You can also make my Tofu Chickpea Frittata instead.
Anything you like! Some ideas are diced breakfast potatoes, mushrooms, tempeh bacon, vegan sausage crumbles, vegan cheese, shredded kale, diced tomato, and roasted diced sweet potato.
I like to serve my Seedy Bread or Homemade Vegan Gluten-Free Bread for a healthy toast option and always a sweet treat like Vegan & Gluten-Free Chocolate Chip Muffins or Creamy Raspberry Chia Pudding! For the ultimate brunch spread, make Healthy Vegan Pancakes to go with!
“Easy and they turned out really well. I used what veggies I had at home already and I think they will be a new go-to breakfast!”
– Jamie
Extra Helpful Tips
- Make sure to store these in the fridge, not on the counter.
- Do not over-bake the muffins–they will dry out. Keep an eye on them while baking. The edges should be just slightly golden.
- For a fluffier egg muffin, cook for 35-40 minutes or for a crispier egg muffin, cook for 40-45 minutes.
- Make my Vegan Gluten Free Carrot Cake Muffins next!
- Store leftover egg muffins in the fridge in an airtight container for up to 4 days. Reheat them in the oven or microwave for a couple minutes until warmed through.
If you tried these Vegan Egg Frittata Muffins or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Egg Frittata Muffins
Equipment
Ingredients
- 1 ¾ cup chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 cup macadamia milk unsweetened, I use Milkadamia
- 1 cup water
- 1 cup zucchini diced
- 1 cup bell pepper diced
- ½ cup onion diced
- 1-2 cups spinach chopped
- ¼ cup parsley fresh, chopped
- chives for garnish
Instructions
- Preheat your oven to 375 degrees F and prep a muffin pan by lightly greasing it.
- In a large mixing bowl, add all of the dry ingredients and whisk.
- Add the milk and water then mix again. Add the vegetables and stir in with a spoon. Use a ¼ cup measure to add the egg mixture into your muffin pan. Garnish with chives.
- Bake for 35-45 minutes. Enjoy warm, then store leftovers in the fridge.
Sarah Rumney says
If you were going to add the black salt for the egg flavor, how much would you recommend?
Marissa says
Just attempted to make this into a frittata instead of muffins but it was too runny. How would you alter the recipe to make it work for a frittata or scrambled eggs as you note in the recipe? Thanks!
Jamie says
Easy and they turned out really well. I used what veggies I had at home already and I think they will be a new go-to breakfast!
Liza Grier says
I definitely can’t find macadamia nut milk in the tiny mountain town I live in😂
Would you recommend another vegan milk?
Taylor From HealthyGirl Kitchen says
Soy, almond, or oat milk!
Moon says
My husband loves these, I think I added too much veggies…I did a cup of diced carrots and green bell pepper, 2 cups of spinach; I think I will try half a cup of each veggie and 1 cup of spinach next time….but all in all I really like these🤩
mp3 juice says
These vegan egg frittata muffins look absolutely delicious! I love how versatile they are for breakfast or a quick snack. Can’t wait to try them with my favorite veggies! Thanks for sharing this healthy recipe!
Null's Clash Support says
I made these Vegan Egg Frittata Muffins this morning, and they were a hit! The flavors are so vibrant, and they’re perfect for meal prep. Thank you for sharing such a delicious and healthy recipe! Can’t wait to experiment with different veggies next time!
Basant Club says
These Vegan Egg Frittata Muffins look incredible! I love how versatile they are for meal prep. Can’t wait to try adding some spinach and cherry tomatoes to the mix. Thanks for sharing such a delicious and healthy recipe!
Lucky91 download says
These Vegan Egg Frittata Muffins look absolutely delicious! I love how versatile they are for meal prep. Can’t wait to try them with my favorite veggies! Thanks for the recipe!
Jordan Stacy says
These vegan egg frittata muffins are so great for meal prep. I work full-time and don’t like having to take time out of my morning to cook or make a full breakfast but still want to have something healthy. These have been perfect for grab and go!
66 CLUb says
These Vegan Egg Frittata Muffins look so delicious and easy to make! I love that they’re packed with veggies and perfect for meal prep. Can’t wait to try them this weekend! Thank you for sharing this recipe!
Svip5 says
These Vegan Egg Frittata Muffins look absolutely delicious! I love how versatile they are for meal prep. Can’t wait to try them with some of my favorite veggies! Thanks for sharing this recipe!
Apkunduh says
These vegan egg frittata muffins look delicious and so easy to make! I love how versatile they are for meal prep, and I can’t wait to try adding my favorite veggies. Thanks for sharing such a healthy recipe!
Baru01 says
These Vegan Egg Frittata Muffins look absolutely delicious and packed with flavor! I love how easy they seem to make for meal prep. Can’t wait to try them with some sautéed vegetables and spices. Thanks for the recipe!