These vegan egg muffins are all of the goodness of a vegan omelet baked into a cute little muffin tin.  These mini frittatas are essentially my popular vegan omelette recipe baked into cups instead of fried in a skillet. They’re healthy, full of flavor, and make a great grab-and-go high-protein vegan breakfast.

Vegan egg cups stacked 4 high with one in the front with a bite taken out of it.

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You’ll never get bored with this breakfast! Add whatever veggies that you want like onions, garlic, broccoli, mushroom, peppers, spinach, and more to the eggy chickpea batter, then bake it up to have a different egg cup every time.

Really good simple recipe I used baby mushrooms, bell pepers, onions and sweet corn, sweated the veg first with fresh oregano and rosemary. Kids absolutely loved it!

—Sylvina

This recipe is

  • easy to make.
  • healthy.
  • packed with protein and veggies.
  • great for meal prep!
  • unlike my tofu egg muffins, these are soy-free.
Vegan egg muffins stacked on a counter top after baking.

Ingredients and substitutions

  • Chickpea Flour – aka garbanzo bean flour. When this flour is hydrated and cooked, it has a very similar taste to eggs. You can find it in most large grocery stores in the gluten-free flour section.
  • Water – to hydrate the flour. You can also use vegetable broth for more flavor.
  • Oil – to keep them moist and give them more of an egg-like texture. You can reduce or omit the oil if you would like.
  • Nutritional Yeast – to add an umami flavor. You can leave it out if you don’t have any, but it flavors these egg cups nicely.
  • Sea Salt – for flavor. You can use black salt (Kala Namak) instead for a more egg-like flavor.
  • Veggies of Choice – 1 1/2 cups of any veggies that you like chopped up small work well. Some good choices are onions, peppers, mushrooms, broccoli, zucchini, kale, or spinach.
  • Vegan Cheese – optional for a little cheesy flavor. My melty vegan mozzarella works well in these.
  • Vegan “Meats” – You can also add some vegan bacon bits or vegan sausage crumbles, they add a great flavor to these egg muffins.

Helpful tools

  • A Whisk – to stir the batter until it’s smooth.
  • Muffin Tins – to cook the vegan egg muffins in.

How to make vegan egg muffins

Step 1 – Put 1 1/2 cups chickpea flour, 1/3 cup nutritional yeast, 1 1/2 tsp salt, and 1 tsp dry herbs in a medium-sized mixing bowl and give it all a stir.

Step 2 – Add 1 cup of water and stir well until it forms a smooth paste.

A thick chickpea flour batter mixed with only half of the water to get out lumps.
Add 1 cup of water and stir well.
The wet ingredients for the chickpea egg muffins mixed in a glass bowl.
Add the remaining water and oil then stir again.

Step 3 – Add the remaining 1 cup of water and 1/3 cup of olive oil and stir well.

Step 4 – Toss in about 1 1/2 cups of finely chopped veggies of your choice. (You can also add some shredded vegan cheese, vegan bacon bits, or vegan sausage crumbles at this time.)

Step 5 – Scoop about 1/4 cup of the batter into greased muffin tins to fill them almost to the top.

Chickpea egg batter with finely chopped vegetables tossed in.
Add the chopped veggies or any other add-ins.
Muffin tin filled with vegan omelet batter.
Pour into oiled muffin tins and bake.

Step 6 – Bake at 375°F (190° C) for about 30 minutes until they are dry on the top and have small cracks.

Step 7 – Take out of the oven, let cool for about 15 minutes, then run a sharp knife around the edges to help release them from the muffin tin. Flip the muffin tin over onto a clean countertop and they will fall out.

Cooked vegan egg muffins with cracks on the tops in the tin after coming out of the oven.

Pro Tips

  • Be sure to add 1 cup of the water and stir well until you have a thick paste with no lumps, then stir in the remaining water and oil. This will help avoid lumps of dry chickpea flour in your frittatas.
  • Bake the egg cups until they are dry and starting to crack on the tops. You don’t want them to be undercooked.
  • The amount and type of veggies that you add will change the baking time a little.
  • If you choose to use zucchini or summer squash, only add about 1/2 cup since it’s very wet when it cooks down.
  • Be sure to let them cool for at least 15 minutes before taking them out of the muffin tin. They will firm up once they cool off a little.
  • They are best served warm or at room temperature.

Storage

Countertop: These vegan egg muffins will keep well on the countertop at room temperature for about 24 hours. If it will take you longer than this to eat them, keep them in the fridge.

Refrigerate: These will keep well in the fridge for 3 – 5 days in a sealed container.

Freeze: You can wrap these muffins in an airtight bag in the freezer for up to 3 months. You can reheat them directly from the freezer or place them in the fridge to thaw overnight.

Reheating

Reheating: Reheat 1 frittata at a time in the microwave for about 30 seconds or bake at 350° F for about 10 minutes until warm.

A top view of vegan egg cups on a marble countertop.

The magic of chickpea flour

When hydrated and cooked, chickpea flour has a taste and texture very similar to eggs. If you have used chickpea flour in baking before, you may have tasted a funny aftertaste. This is because it wasn’t fully hydrated before baking.

Chickpea flour mixed with water with a touch of oil has a similar protein, fat, moisture, and structure to a real egg. The protein binds together when cooked and provides moisture, lift, and structure all like real eggs.

How to use chickpea flour

I use chickpea eggs to replace eggs in cooking and baking all of the time with amazing results – you can learn more about it in my post about egg substitutes for any recipe. You can use it in things like vegan French toast, vegan crepes, fudgy vegan brownies, and even vegan egg drop soup with amazing results.

A stack of cooked mini chickpea frittatas

More chickpea flour recipes

Vegan egg muffin recipe

Vegan egg muffins filled with veggies stacked on a marble counter top.
Diet
Gluten Free Icon
High Protein Icon
Nut Free Icon
Soy Free Icon
Vegan Icon
4.96 from 21 rating

Vegan Egg Muffins

Yield: 12 muffins
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Monica Davis
A vegan omelet made from chickpea flour baked into a muffin cup.
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Ingredients

  • 1 1/2 cups chickpea flour, (aka garbanzo bean flour)
  • 1/3 cup nutritional yeast, (optional)
  • 1 1/2 teaspoons salt, (black salt for a more egg-like flavor) reduce for lower sodium if desired.
  • 1 teaspoon dried herbs, (I like basil, oregano, or an Italian herb mix)
  • 2 cups water
  • 1/3 cup olive oil, (or any neutral-flavored oil)
  • 1 1/2 cups chopped vegetables of choice, (broccoli, peppers, onions, mushrooms, and tomatoes are good choices)

Optional add-ins

Equipment

Instructions
 

  • Preheat your oven to 375° F (190° C).
  • Put 1 1/2 cups chickpea flour, 1/3 cup nutritional yeast, 1 1/2 tsp salt, and 1 tsp dry herbs in a medium-sized mixing bowl and give it all a stir.
  • Add 1 cup of water and stir well until it forms a smooth paste.
  • Add the remaining 1 cup of water and 1/3 cup of olive oil and stir well until all of the oil is incorporated.
  • Toss in about 1 1/2 cups of finely chopped veggies of your choice. (You can also add some shredded vegan cheese, vegan bacon bits, or vegan sausage crumbles at this time.)
  • Scoop about 1/4 cup of the batter into greased muffin tins to fill them almost to the top.
  • Bake at 375°F (190° C)for about 30 minutes until they are dry on the top and have small cracks.
  • Take out of the oven, let cool for about 15 minutes, then run a sharp knife around the edges to help release them from the muffin tin. Flip the muffin tin over onto a clean countertop and they will fall out.

Notes

  • Be sure to add 1 cup of the water and stir well until you have a thick paste with no lumps, then stir in the remaining water and oil. This will help avoid lumps of dry chickpea flour in your frittatas.
  • Bake the egg cups until they are dry and starting to crack on the top. You don’t want them to be undercooked.
  • The amount and type of veggies that you add will change the baking time a little.
  • If you choose to use zucchini or summer squash, only add about 1/2 cup since it’s very wet when it cooks down.
  • Be sure to let them cool for at least 15 minutes before taking them out of the muffin tin. They will firm up once they cool off a little.
Serving: 1muffin, Calories: 167kcal, Carbohydrates: 13g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 473mg, Potassium: 200mg, Fiber: 3g, Sugar: 2g, Vitamin A: 78IU, Vitamin C: 10mg, Calcium: 23mg, Iron: 2mg
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