Chickpea Frittata Muffins without Eggs
These tasty vegan muffins are full of protein and great for breakfast, snacks, or preparing meals in advance. Prepared with chickpea flour, cooked vegetables, and vegan cheese if desired, these are gluten-free and very tasty.
List of ingredients:
2 cups of chickpea flour
Yeast for nutrition – 4 tablespoons
Water – 2 cups
Two tablespoons of olive oil
Garlic Powder – 1 teaspoon
Baking Powder – 1 teaspoon
Black pepper – 1/4 teaspoon
1 teaspoon of salt
Turmeric – half a teaspoon
Onion – 1/4 cup, chopped into small pieces.
Red bell peppers – 1/2 cup, chopped.
Cremini Mushrooms – 1 cup, chopped
Broccoli – 3/4 cup, chopped into small pieces.
Vegan cheese – 1/2 cup (if desired)
Directions:
Heat the oven to 400°F (200°C) before using.
Cook vegetables in a pan with olive oil over medium heat. Add onions, bell peppers, and mushrooms. Cook the onions until they become soft.
Combine the following dry ingredients in a big bowl: chickpea flour, nutritional yeast, baking powder, garlic powder, turmeric, salt, and pepper.
Add water gradually until the mixture is smooth and without lumps.
Mix in vegetables and cheese, if desired.
Get the muffin pan ready. Cover the tray with grease or parchment paper before pouring the batter.
Cook in the oven at 370°F for 20-30 minutes. Wait 10 minutes before eating.
Advice:
Use parchment paper or grease the tray thoroughly.
Taste the food and add more seasonings if needed.
Serve with salad, ketchup, or spicy sauce.
Storage: This refers to the act of keeping things in a specific place for future use.
Keep in the refrigerator for 3 to 4 days.
Keep in the freezer for a maximum of 2 months.
Warm up in the microwave or oven.
Nutrition Facts (Per Serving):
Calories: 124
Carbohydrates: 15 grams
Protein content: 6 grams
Fat content: 5 grams
Enjoy these flexible and nutritious muffins as a snack or as part of a meal!
