CHICKPEA VEGETABLE FRITTATA MUFFINS (VEGAN)


The versatility of chickpeas continues! These vegetable frittata muffins uses chickpea flour which you can find in most supermarkets and grocers, or simply make by processing dried chickpeas. Use any vegetables you have on hand, frozen options are great for convenience making this a recipe you can whip up even when fresh supplies are low.


If you love chickpeas, you'll love these recipes too: Baked Falafels, Crispy Baked Chickpeas, Hummus, Chickpea, Sweet Potato & Spinach Curry and Minestrone Soup

Nutrient Breakdown

(Per Muffin)

  • Protein, 4g

  • Carbohydrate, 10g

  • Fat, 1g (0.1g saturated)

  • Fibre, 2g (7%)

  • Iron, 1mg (7%)

  • Calcium, 14mg (2%)

  • Folate, 67ug (34%)

  • Magnesium, 27mg (10%)

  • Phosphorous, 80mg (15%)

  • Potassium, 177mg (5%)

  • Zinc, 2mg (29%)

  • Copper, 0.08mg (7%)

  • Selenium, 1ug (2%)

  • Vitamin C, 17mg (43%)

  • Vitamin A, 17ug (3%)

  • Vitamin K, 2ug (2%)

  • Vitamin E, 0.25mg (8%)

  • Niacin (B3), 5ug (39%)

  • Thiamin (B1), 1ug (125%)

  • Riboflavin (B2), 0.25ug (23%)

  • 64 kcals

% RNI (reference nutrient intake) based on adult females aged 18-50

Ingredients


(Makes 12)

  • 1 ¾ cups chickpea flour

  • ¼ cup nutritional yeast, optional

  • 1 teaspoon baking powder

  • 1 teaspoon garlic powder

  • 1 teaspoon dried basil

  • ¾ teaspoon salt

  • 2 cups water

  • 1 cup corn (frozen, fresh, or canned)

  • 1 large red bell pepper (1 cup), finely diced

  • 1 jalapeno, finely diced

  • ¼ red onion or medium shallot, finely diced

  • handful of kale or spinach, roughly chopped

Method

  1. Preheat oven to 190°C (375°F). If not using a non-stick muffin tin, lightly grease with oil.

  2. In a large mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, salt, garlic powder and basil.

  3. Whisk in the water (batter will be runny). Add the corn, bell pepper, jalapeno, onion and greens, mix to combine.

  4. Using a ¼ measuring cup, scoop the batter into the muffin tin, filling all 12 muffin wells.

  5. Bake for 40-50 minutes. Do the toothpick test, by sticking it in the centre of a muffin, if it comes clean, they are ready.

0 comments

Recent Posts

See All
  • Instagram
  • Facebook
  • Twitter
  • Pinterest
All content and materials © Elly Ling Ltd