Chickpea Frittata Muffins Bake (Print Version)
Tender muffins packed with chickpeas, veggies, and flavor. Ideal for breakfast or healthy snacking.
# Ingredients:
→ Batter
01 -
1 1/2 cups chickpea flour or garbanzo bean flour
02 -
1 1/2 cups water
03 -
2 tablespoons extra virgin olive oil
04 -
3 tablespoons nutritional yeast or grated parmesan
05 -
1/2 teaspoon salt
06 -
2 twists freshly ground black pepper
07 -
1 tablespoon baking powder
08 -
1 teaspoon curry powder or substitute turmeric or Italian seasoning
→ Filling
09 -
1 tablespoon extra virgin olive oil
10 -
1 medium red onion, thinly sliced
11 -
1 medium carrot, grated
12 -
1 clove garlic, grated
13 -
1 1/2 cups frozen peas or substitute with cauliflower, broccoli, or other vegetables
14 -
1/2 teaspoon salt
# Steps:
01 -
Heat 1 tablespoon extra virgin olive oil in a skillet over medium heat. Add sliced red onion, grated carrot, and grated garlic. Sauté for 4 minutes until softened.
02 -
Add frozen peas to the skillet with 3 tablespoons of water and season with 1/2 teaspoon salt. Cook for 5 to 10 minutes, stirring occasionally, until peas are tender.
03 -
Preheat oven to 370°F. Line a 12-cup muffin tin with muffin liners or parchment paper cut into 5 x 5 inch squares.
04 -
In a mixing bowl, combine chickpea flour, water, extra virgin olive oil, nutritional yeast or parmesan, salt, black pepper, baking powder, and curry powder. Blend with an immersion or standing blender until smooth.
05 -
Stir cooked vegetables into the batter, ensuring no excess liquid from the skillet is included.
06 -
Divide batter evenly among muffin cups. Bake at 370°F for 25 to 30 minutes, or until golden and firm.
07 -
Let the muffins cool on a rack for 20 minutes before serving.
# Notes:
01 -
Ensure sautéed vegetables do not contain excess liquid before mixing into the batter to maintain proper muffin structure.