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    Home » Food and Drink » Breakfast

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

    April 2, 2019 by Jenna Urben 49 Comments

    Jump to Recipe Print Recipe

    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 ½ 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

    I hope you enjoy these chickpea breakfast muffins as much as we do! If you try this recipe, please share a photo with me over on Instagram.

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

    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.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Servings 12 muffins

    Ingredients
      

    • 1 ¾ cups chickpea flour
    • ¼ cup nutritional yeast
    • 1 teaspoon baking powder
    • 1 teaspoon garlic powder
    • ½ teaspoon dried basil
    • ½ teaspoon dried parsley
    • 1 bell pepper diced
    • ¼ red onion diced
    • Handful of spinach chopped
    • 2 ¼ cups water
    • Salt and pepper to taste

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

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      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.
      Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

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      About Jenna Urben

      Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

      Reader Interactions

      Comments

      1. Seda

        May 24, 2022 at 8:00 pm

        5 stars
        We loved it! I added more spinach, mushrooms, and fresh parsley! Perfect with the muffin tray (when I tried it in the banana cake pan, the insides would not cook)

        Reply
        • Jenna Urben

          May 31, 2022 at 1:25 pm

          Love that you included fresh parsley and extra veggies. YUM!

          Reply
      2. Mollie B

        September 29, 2021 at 7:04 pm

        These look delicious! Have you tried using a different gluten-free flour? I have IBS and can only have small amounts of chickpeas, so I was curious about using a different flour.

        Reply
      3. Lamar

        November 09, 2020 at 7:52 pm

        Both baking and nutritional yeast showed allergies when I had the tests done. Is there anything I can substitute for the nutritional yeast in these muffins.

        Reply
        • Jenna | The Urben Life

          November 10, 2020 at 12:34 pm

          Hi Lamar! Unfortunately I haven't tried substituting the nutritional yeast in these muffins. You could possibly try leaving it out and see how they turn out/taste. Please let me know if you do 🙂

          Reply
      4. Lydia

        April 08, 2019 at 9:21 am

        Oh wooow! That looks awesome! Will try it out! 🙂

        Reply
        • Jenna | The Urben Life

          April 08, 2019 at 9:45 am

          So happy to hear that 🙂 Let me know what you think!

          Reply
      5. Jules Shepard

        April 06, 2019 at 11:22 am

        I've already pinned and can't wait to give them a try! Anything jalapeño and spinach has my vote - YUM!

        Reply
        • Jenna | The Urben Life

          April 08, 2019 at 9:46 am

          Woo, thanks Jules 🙂

          Reply
      6. Rozelyn DeSagun

        April 05, 2019 at 2:34 pm

        I've used chickpea flour before and I like the extra protein from it. It has been a while since I bought a bag. Thanks for inspiring me to use it more.

        Reply
        • Jenna | The Urben Life

          April 05, 2019 at 2:58 pm

          Love hearing that 🙂 Have a great weekend!

          Reply
      7. Maddie

        April 05, 2019 at 12:03 pm

        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
        • Jenna | The Urben Life

          April 05, 2019 at 12:34 pm

          Absolutely!! Let me know what you think about them when you try em 🙂

          Reply
      8. Cayla

        April 05, 2019 at 10:18 am

        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
        • Jenna | The Urben Life

          April 05, 2019 at 10:28 am

          Yay, they really are!! Enjoy 🙂 Lemme know what you think!

          Reply
      9. Amanda

        April 04, 2019 at 8:17 pm

        This is a breakfast muffin I could really enjoy. No eggs and savory is a great combination. Can they be frozen?

        Reply
        • Jenna | The Urben Life

          April 05, 2019 at 10:04 am

          I haven't tried freezing them yet. Next time I make them, I'll test it out 🙂

          Reply
      10. Christa

        April 04, 2019 at 3:05 pm

        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
        • Jenna | The Urben Life

          April 04, 2019 at 3:45 pm

          I hope you love em 🙂

          Reply
      11. Julie Plagens

        April 04, 2019 at 2:10 pm

        These look great. I have never cooked with nutritional yeast. I am curious to see how it tastes.

        Reply
        • Jenna | The Urben Life

          April 04, 2019 at 2:59 pm

          I love nutritional yeast!! I seriously recommend it to everybody 🙂 Start with a little, then add more as you adjust to it.

          Reply
      12. Kristen Wood

        April 04, 2019 at 1:23 pm

        What??! Wow, these are so cool! I have to give them a go!!

        Reply
        • Jenna | The Urben Life

          April 04, 2019 at 1:55 pm

          Thanks, Kristen 🙂 Enjoy!

          Reply
      13. Gemma

        April 04, 2019 at 12:58 pm

        What a great idea! I also enjoy a savory breakfast and tend to get tired of eggs at times. So this is a great alternative.

        Reply
        • Jenna | The Urben Life

          April 04, 2019 at 1:04 pm

          Thanks, Gemma! I hope you give it a try

          Reply
      14. Mama Writes Reviews

        April 04, 2019 at 11:52 am

        This is perfect for me right now. I was JUST looking for an eggless recipe for these. I love how versatile it is.

        Reply
        • Jenna | The Urben Life

          April 04, 2019 at 12:10 pm

          Thanks so much 🙂 I'm so happy you found my recipe! Enjoy!!

          Reply
      15. celeste

        April 04, 2019 at 9:14 am

        Great recipe I love how I can make these ahead of time so I have a quick easy on the go breakfast!

        Reply
        • Jenna | The Urben Life

          April 04, 2019 at 10:46 am

          Oh yes, for sure 🙂

          Reply
      16. Kimmy Ripley

        April 04, 2019 at 6:07 am

        I have never used chickpea flour. I would love to give this recipe a whirl!

        Reply
        • Jenna | The Urben Life

          April 04, 2019 at 10:47 am

          Let me know what you think 🙂

          Reply
      17. Becca

        April 04, 2019 at 5:39 am

        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
        • Jenna | The Urben Life

          April 04, 2019 at 10:47 am

          Thanks, Becca!

          Reply
      18. Emily

        April 03, 2019 at 8:45 pm

        I'm not a big fan of eggs, so I'm definitely going to have to give these a try. Love that they're gluten free!!

        Reply
        • Jenna | The Urben Life

          April 04, 2019 at 10:48 am

          Yay, please let me know what you think 🙂

          Reply
      19. Melanie

        April 03, 2019 at 2:23 pm

        I have an egg intolerance, so I am all about these!! Thanks for the great recipe!

        Reply
        • Jenna | The Urben Life

          April 03, 2019 at 2:52 pm

          You're very welcome 🙂 I hope you enjoy them!

          Reply
      20. AM

        April 03, 2019 at 1:47 pm

        These look absolutely amazing! Saved them right to my Pinterest board to try em! Thanks for sharing 🙂

        Reply
        • Jenna | The Urben Life

          April 03, 2019 at 2:51 pm

          Thanks so much 🙂 I hope you love em!

          Reply
      21. Paula @ I'm Busy Being Awesome

        April 03, 2019 at 12:52 pm

        Such a yummy recipe to start the day with!

        Reply
        • Jenna | The Urben Life

          April 03, 2019 at 1:14 pm

          Thanks, Paula 🙂

          Reply
      22. Mimi

        April 03, 2019 at 12:52 pm

        They look absolutely delicious, can't believe they are vegan

        Reply
        • Jenna | The Urben Life

          April 03, 2019 at 1:16 pm

          Thanks so much, Mimi! 100% 🙂

          Reply
      23. Erin Dee

        April 03, 2019 at 12:06 pm

        5 stars
        What a delicious way to start the day! These are going on the breakfast list!

        Reply
        • Jenna | The Urben Life

          April 03, 2019 at 12:41 pm

          Thanks, Erin 🙂 Enjoy!!

          Reply
      24. Jessica

        April 03, 2019 at 11:24 am

        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
        • Jenna | The Urben Life

          April 03, 2019 at 11:28 am

          Awesome!! I hope they are a hit 🙂

          Reply
      25. Jennifer

        April 03, 2019 at 11:08 am

        These look delicious! I enjoy chickpea flour, but have never used them in a muffin recipe before. I will have to give it a try.

        Reply
        • Jenna | The Urben Life

          April 03, 2019 at 11:28 am

          Thanks, Jennifer! Let me know what you think 🙂 What's your favorite thing to make with chickpea flour?

          Reply

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