Vegan Frittata Egg Muffins (made with chickpea!)
Easy, delicious, chickpea egg muffins are 100% plant-based and perfect for a quick savory breakfast or protein packed snack.
Ingredients
- 1 3/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 cup unsweetened macadamia milk I use Milkadamia
- 1 cup water
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1/2 cup diced onion
- 1-2 cups chopped spinach
- 1/4 cup chopped parsley
- chives garnish
Instructions
- Preheat your oven to 375 degrees F. Prep a muffin pan by lightly greasing it.
- In a large mixing bowl, add all of the dry ingredients and whisk.
- Add the milk, water then mix. Add the veggies. Mix with a spoon. Use a 1/4 cup measure to add the egg mixture into your muffin pan. Garnish with chives.
- Bake for 35-45 minutes. Enjoy fresh then store in fridge.