Name: Chickpea Frittata Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 60 g Chickpea Flour; 7.5 g Nutritional Yeast; 120 ml Water; 7.5 ml Olive Oil; 1.25 g Garlic Powder; 1.25 g Baking Powder; 0.25 g Black Pepper; 1.25 g Salt; 0.5 g Turmeric; 10 g Onion; 18.75 g Red Bell Pepper; 25 g Cremini Mushroom; 18.75 g Broccoli

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Chickpea Frittata Muffins

Chickpea Frittata Muffins

Savory muffins made with chickpea flour and vegetables, perfect for breakfast or snacks.

Source

Ingredients:

60
g
Chickpea Flour
7.5
g
Nutritional Yeast
120
ml
Water
7.5
ml
Olive Oil
1.25
g
Garlic Powder
1.25
g
Baking Powder
0.25
g
Black Pepper
1.25
g
Salt
0.5
g
Turmeric
10
g
Onion
18.75
g
Red Bell Pepper
25
g
Cremini Mushroom
18.75
g
Broccoli

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Instructions:

Preheat oven to 200°C.
Heat olive oil in a pan over medium heat, then add onions, bell peppers, and mushrooms. Cook until onions soften.
In a large bowl, combine chickpea flour, nutritional yeast, baking powder, garlic powder, turmeric, salt, and pepper.
Slowly mix in water until smooth and lump-free.
Fold in the sautéed vegetables.
Grease or line a muffin tray with parchment, then pour batter into the tray.
Bake for 20-30 minutes. Let cool for 10 minutes before serving.

Nutrition	Per Serving 272 g	Per 100g
Energy	354 kcal	130 kcal
Protein	18.7 g	6.9 g
Fibre	7.5 g	2.8 g
Salt	1.3 g	0.5 g
Sugar	4.6 g	1.7 g
Carbohydrates	43 g	15.8 g
Fat	11.5 g	4.2 g

Environmental	Per Serving 272 g	Per 100g
CO2	0.4 kg	0.1 kg
Water	1 l	0.4 l

60
g
Chickpea Flour
7.5
g
Nutritional Yeast
120
ml
Water
7.5
ml
Olive Oil
1.25
g
Garlic Powder
1.25
g
Baking Powder
0.25
g
Black Pepper
1.25
g
Salt
0.5
g
Turmeric
10
g
Onion
18.75
g
Red Bell Pepper
25
g
Cremini Mushroom
18.75
g
Broccoli

Preheat oven to 200°C.

Heat olive oil in a pan over medium heat, then add onions, bell peppers, and mushrooms. Cook until onions soften.

In a large bowl, combine chickpea flour, nutritional yeast, baking powder, garlic powder, turmeric, salt, and pepper.

Slowly mix in water until smooth and lump-free.

Fold in the sautéed vegetables.

Grease or line a muffin tray with parchment, then pour batter into the tray.

Bake for 20-30 minutes. Let cool for 10 minutes before serving.