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  • Writer's pictureLeslie

Chickpea Frittata Muffins

Traveling this holiday season? These are my go-to make-ahead travel treats. Get creative and use what you have on hand (so you don't let produce go to waste when you're away). Easy to pack and keeps at room temperature, these little treasures are rich in nutrients and fiber, two healthy essentials that may be hard to come by on the road.

Chickpea Frittata Muffins

(Makes 12)


2 cups chickpea flour (I use this brand)

1/4 cup nutritional yeast

2 tsp baking powder (preferably aluminum free)

1/2 tsp ground turmeric

1/2 tsp salt

1/4 tsp freshly ground pepper

1 tsp garlic powder

2 tsp Italian herb blend (or use 1 tsp fresh thyme)

1 cup plant-based milk (I use unsweetened almond milk)

1 1/2 cups water

3 cups sautéed vegetables. Good combos include:

- yellow onion, red bell pepper, zucchini

- shallot, spinach, mushroom

- corn, red bell pepper, jalapeno


1) Preheat oven to 350 degrees Fahrenheit.

2) Heat a medium sauté pan, then add 1Tbsp avocado oil. Add onion and sweet potato and cook for about 5-10 minutes until potatoes start to soften and onions are translucent. Add zucchini and cook another 1-2 minute. Add spinach and allow to wilt. Remove from heat and allow to cool.

3) While the vegetables cook, combine dry ingredients (flour, yeast, baking powder, and spices in a large mixing bowl. Add water and milk and combine until smooth. Add vegetables (should be cool or at room temperature) and mix well.

4) Using 1/4 cup measuring cup, pour batter into a muffin tray lined with parchment muffin liners, filling each one equally. Bake in a preheated oven for 20 minutes. Muffins should be firm in center but may look a little underdone. Allow to cool completely on a rack. These muffins are best eaten the same day but can be stored in fridge and taken on the road (or even a plane) and allowed to come to room temperature. They will keep up to 3 days in fridge.

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