Serving: These muffins are great on their own or served with avocado slices, vegan sour cream, or hot sauce.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving. You can also freeze them for up to 2 months.
Variations:
Cheesy Flavor: Add 2 tbsp of nutritional yeast to the batter for a cheesy, savory kick.
Herbaceous Delight: Experiment with fresh herbs like dill, chives, or thyme for different flavor profiles.
Protein Boost: Add a handful of cooked chickpeas or black beans for extra protein and texture.
FAQs:
Q: Can I make this batter ahead of time?
A: It’s best to prepare and bake the batter immediately since chickpea flour can thicken as it sits.
Q: Can I skip the oil?
A: Yes, you can omit the oil for an oil-free version. The muffins may be slightly less moist but still delicious.
Q: What’s a good substitute for chickpea flour?
A: Chickpea flour is key to this recipe, but you could experiment with lentil flour or split pea flour if chickpea flour is unavailable.
Enjoy these versatile and satisfying Vegan Chickpea Frittata Muffins—perfect for breakfast, brunch, or a savory snack on the go!
