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.
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
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.
