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.
Servings 10
Calories 131kcal
Cost $7
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 milk unsweetened macadamia - 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 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 vegetables. Mix 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 fresh then store in fridge.
Notes
- Make sure to store these in the fridge, do not leave them on the counter because they will get moldy.
- Do not over-bake, they will dry out. Keep an eye on them while baking.
- For a fluffier egg muffin cook for 35-40, for a crispier more golden brown egg muffin bake for 40-45 minutes.
- Enjoy them straight out of the oven!
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 303mg | Potassium: 348mg | Fiber: 4g | Sugar: 5g | Vitamin A: 872IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 1mg
