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.
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.
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❤️ This recipe is
- easy to make.
- healthy.
- packed with protein and veggies.
- great for meal prep!
🧾 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.
- Oil - to keep them moist and give 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.
- Salt - for flavor. You can use black salt 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 smooth.
- Muffin Tins - to cook the vegan egg muffins in.
🥄 Instructions
- 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.
- 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 into a greased muffin tins and fill 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.
👩🏻🍳 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 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.
- They are best served warm or at room temperature.
🥡 Storage and reheating
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: Reheat 1 frittata at a time in the microwave for about 30 seconds or bake at 350° F for about 10 minutes until warm.
✨ 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, and moisture, and structure to a real egg. The protein binds together when cooked and provides moisture, lift, and structure all like real eggs. 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.
🌟 More chickpea flour recipes
- Chickpea Bread - 5 Ways
- Farinata aka Socca - Chickpea Flat Bread
- Chickpea Tofu
- 45 Chickpea Flour Recipes that Will Amaze You
📌 Be sure to follow me on Pinterest for new vegan recipes!
A vegan omelet made from chickpea flour baked into a muffin cup.
- 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)
- 1/2 cup vegan mozzarella
- 1/4 cup bacon bits
- 1/4 cup vegan sausage crumbles
-
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 into a greased muffin tins and fill 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.
- 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.
⭐⭐⭐⭐⭐ Leave a comment and stared review! I would love to hear from you!
These were great! One thing - I used about half the water called for, but the texture after 30 minutes was absolutely perfect. We will be having these again for sure. Thanks so much!
I'm so happy that you liked them, Deb. I'm surprised that they were okay with less water, but I'm glad it worked for you. They may seem wet at first when they are hot, but firm up quickly.
is there a substitute for the 1/3 c of oil? applesauce maybe?
thanks
donna
You can just leave the oil out if you want it to be oil-free. I think apple sauce would make it too sweet. Enjoy! 🙂
I just made them Monica and they are DEEEEELICIOUS! I fried up 5 mushrooms cut very small and one Fieldroast chipotle vegan sausage cut similarly and added them to the chickpea batter. Although I was able to get them out of my olive-oil greased tins, I think I will definitely use small muffin liners next time. So much easier and way less washing up! My other recommendation is to DOUBLE the recipe as these will be gone in no time! Yum Yum! I've already had 3! Oink! Thanks for the great recipe!
I'm definitely going to make this on the weekend! Sounds like a good healthy easy-to-transport to work lunch idea too. Could you just use paper muffin cup liners inside the muffin tins so that removal once cooked is much easier and clean-up a snap? Or would this somehow affect the crisping of the "eggy muffins" on all sides? I'm so sick of soaking then washing dishes...so that's how I'll be making these! Thx for the great recipe idea!
I made these last night with mushrooms, spinach and broccoli. I eliminated the oil as we try to avoid oil and they were perfect. I used paper liners on half of them and no liners on half. We ate the ones without the liners last night. They came out of the pan easily. We will take the ones with liners in our cooler today for snacks.
I'm so happy that you liked them!
How did the muffins with the liners work out, Nancy?