Vegan Frittata Muffins

I’ve seen a lot of people making frittata muffins so decided to come up with a vegan version.  They taste so good and really quite egg-like.  We love these for breakfasts, snacks, picnics and lunchboxes.  They’re great for kids and my two love them.  I love to make a big batch of them to have for quick breakfasts.  You can also make them in mini-muffin tins for appetisers or party snacks (just bake for a shorter time) or in a cake tin for a large frittata that you can slice up (just bake a little longer).  They have loads of protein from the chickpea flour and tofu, and loads of goodness from the veg.


I use Cauldron brand of tofu which is firm but mashable, but if you have silken tofu that would work well mashed up too, or if you only have firmer tofu then dice it up finely.  If you have kala namak (black salt) then you can add a bit of that to give it an eggy taste, but it’s not necessary since it tastes lovely anyway.


You can add whatever veg you feel like or have in the house, but some of my favourite combinations are:

Grated courgette, peas and fresh mint,

Sun-dried tomatoes, red pepper and pine nuts,

Roasted butternut squash and chestnut mushrooms.



Makes 12 frittata muffins

1.5 cups of chickpea flour/gram flour

Sea salt and black pepper

1 heaped tsp dried mixed herbs

A dash of turmeric (for colour)

A dash of paprika

1 tablespoon nutritional yeast (optional)

1 clove of garlic

400g of tofu

Vegetables of your choice such as finely chopped raw red pepper, tomato, courgette, spring onion, shallot, leek, broccoli, kale, green beans, frozen peas, frozen sweetcorn, grated raw carrot or courgette, roasted aubergine, roasted butternut squash, cooked potato or sweet potato, sun-dried tomatoes, fresh herbs.

(For one batch on mine I added finely chopped raw shallots, diced red pepper and quartered cherry tomatoes.

For the other batch I added finely chopped shallot, chopped green beans, and chopped tender stem broccoli.)


How it’s made:

Preheat oven to 180 degrees Celsius.

Whisk the chickpea flour with 1.5 cups of water until smooth.

Add the mixed herbs, sea salt, black pepper, turmeric, paprika and nutritional yeast and mix.  You can leave out the salt if you want to serve these to young children, and after putting their portions into the muffin tin, add salt to the rest of the mixture if desired.

Peel and crush or finely chop the garlic and add to the mixture.

Mash the tofu roughly, or if using firmer tofu then chop finely.  Mix into the chickpea flour mixture gently.

Finely chop or grate the vegetables that you are adding, if needed, and stir into the mixture.  You want about 50% vegetables to 50% batter.

Oil a muffin tin with a little olive oil, or if using a silicone muffin tin or non-stick muffin tin, you might not need to oil it.

Spoon the batter in to the muffin tin to fill up each space and press down lightly on it with the back of the spoon.

Bake in the oven for about 30 minutes, checking every so often, until firm and golden brown on top.

Carefully take the muffins out of the tin and eat warm or cold.



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