📌 1. Preheat oven to 375°F (190°C).
📌 2. Lightly grease a muffin tin or use silicone liners to prevent sticking.
Step 2: Make the Chickpea Batter
📌 1. In a mixing bowl, whisk together chickpea flour, baking powder, turmeric, black salt, garlic powder, onion powder, and black pepper.
📌 2. Slowly add water and olive oil while whisking until smooth.
📌 3. Let the batter sit for 5-10 minutes to allow the chickpea flour to absorb moisture.
Step 3: Add the Veggies
📌 1. Fold in the chopped bell peppers, spinach, onions, and tomatoes.
📌 2. Stir gently to distribute the veggies evenly.
Step 4: Bake the Muffins
📌 1. Pour the batter into the muffin tin, filling each cup about ¾ full.
📌 2. Bake for 20-25 minutes or until golden brown and firm to the touch.
📌 3. Remove from oven and let cool for 5 minutes before serving.
💡 The muffins will firm up as they cool—don’t worry if they seem soft when fresh out of the oven!
Serving & Storage Tips
✔ Enjoy warm with avocado, salsa, or vegan yogurt on the side.
✔ Store in an airtight container in the fridge for up to 4 days.
✔ Freeze for up to 2 months—just reheat in the oven or microwave before serving!
Why You’ll Love These Vegan Chickpea Frittata Muffins
✔ High in plant-based protein – Chickpea flour is packed with nutrients!
✔ Egg-free & gluten-free – Perfect for allergies or dietary preferences.
✔ Easy to meal prep – Grab-and-go breakfast or snack!
✔ Customizable – Use your favorite veggies & herbs!
Final Thoughts – The Best Vegan Savory Muffins! 🧁✨
💡 These Vegan Chickpea Frittata Muffins are light, fluffy, and full of flavor! Perfect for breakfast, brunch, or a protein-packed snack, they’re easy to make and completely customizable.
