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The Urben Life

A food and lifestyle blog by Jenna Urben

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Eggless Breakfast Muffins (Dairy-Free, Gluten-Free, Vegan)

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Eggless Breakfast Muffins are mini plant-based frittatas made with chickpea flour, bell pepper, red onion, jalapeño, spinach, and seasoning. 

Eggless Breakfast Muffins (Dairy-Free, Gluten-Free, Vegan)

These little muffins come together in just about 30 minutes! They are great make-ahead breakfasts for a busy morning or for a grab-and-go option.

Eggless Breakfast Muffins are completely egg-free, dairy-free, soy-free, and gluten-free. Perfect for everybody in the family! I remember growing up on my mom’s delicious frittatas. Most of the time, even now with my egg allergy, I prefer a savory breakfast over something sweet. What about you? Which do you prefer?

Eggless Breakfast Muffin IngredientsEasy Eggless Breakfast Muffins

For those who are new to my blog, I am completely egg-free and dairy-free due to food allergies and intolerances. I haven’t had eggs since high school! One of the first things I had to make after seeing how awesome the chickpea flour scramble came together were these breakfast muffins.

As I was scrolling on the hashtag chickpea flour tag on Instagram, I saw awesome creations like these mini frittatas and egg-free omelets and quiche. This recipe has been inspired by and slightly adapted from multiple recipes I came across.

Eggless Breakfast Muffins Batter

Endless Variations

Go ahead and switch up the vegetables depending on personal preference and what you have on hand. I used bell pepper, red onion, and spinach. In the future, I’ll be sure to test out corn, carrots, zucchini, and maybe even mushrooms.

Eggless Breakfast Muffins Recipe How to Make Eggless Breakfast Muffins

Since I started sharing more egg-free breakfast ideas, quite a few people have asked about using black salt. Since I’m not a huge fan of how eggs taste or smell to begin with, I do not include that ingredient in my recipes. If you’re interested in trying it out, start by using a 1/2 teaspoon. Black salt, also known as kala namak or Himalayan Black Salt, is volcanic rock salt that is said to mimic the taste of eggs.

Egg Free Breakfast Muffins Eggless Breakfast Muffins Vegan

Enjoy these breakfast muffins on their own, with a little hot sauce, or accompanied with your other morning favorites. Leftovers can be stored covered in the refrigerator for a few days and can be reheated in the microwave. They are quite dense and a perfect filling, healthy way to jump start your day!

Vegan Eggless Breakfast Muffins

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Eggless Breakfast Muffins (Dairy-Free, Gluten-Free, Vegan)
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5 from 1 vote

Eggless Breakfast Muffins (Dairy-Free, Gluten-Free, Vegan)

Eggless Breakfast Muffins are mini plant-based frittatas made with chickpea flour, bell pepper, red onion, jalapeño, spinach, and seasoning.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

  • 1 3/4 cups chickpea flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1 bell pepper diced
  • 1/4 red onion diced
  • Handful of spinach chopped
  • 2 1/4 cups water
  • Salt and pepper to taste

More veggie ideas: Jalapeño, Zucchini, Squash, Tomatoes, Carrots, Mushrooms

    Instructions

    • Preheat oven to 375F and prepare a nonstick muffin pan.
    • In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking powder, garlic powder, dried basil, dried parsley, salt, and pepper.
    • Stir in bell pepper, red onion, spinach, and any other vegetables. 
    • Pour water into the bowl and mix to combine. 
    • Scoop the batter into prepared muffin pan and bake for 30 minutes.
    • Muffins are done cooking when a toothpick comes out clean from the center. Once done, remove from oven and let cool slightly. 
    • Transfer to cooling rack, enjoy warm.

    Notes

    Leftovers can be stored covered in the refrigerator for a few days and can be reheated in the microwave.
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    Eggless Breakfast Muffins are mini plant-based frittatas made with chickpea flour, bell pepper, red onion, jalapeño, spinach, and seasoning

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    Reader Interactions

    Comments

    4. These are so neat! I am vegan and although I didn’t have a lot of egg muffins before I was vegan, I’ve found that I miss having the convenience of making something protein filled like these during meal prepping. I havent seen a recipe like this before, I’m definitely saving it for later! Thank you!

      Reply

    5. These look so good, healthy , and easy to make! Making these in advance will also save a ton of time in the mornings. Thanks for the recipe!

      Reply

    7. Wow, these look so yummy! I’m not allergic to dairy but have been trying to lessen how much I eat. I notice I have more energy without it. I can’t wait to try these!

      Reply

    14. What a great recipe! I’m always looking for a vegan recipe to make as I have a few vegan friends that enjoy doing potlucks and I never know what to make!

      Reply

    21. We don’t have any dairy or egg allergies in our house, but my oldest hates eggs. I am always trying to find new things for her for breakfast. These look like they could be a good option!

      Reply

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