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Chickpea Flour Frittatas (no eggs!)

chickpea flour frittata muffins

Prep Time: 10 min

Total Time: 45 minutes

Yield: 12



1 ¾ cups chickpea flour (garbanzo bean flour)

1 tsp baking powder

1 tsp garlic powder

1 tsp dried basil

¾ tsp sea salt

2 cups water

1 cup corn (it can be: frozen, fresh, or canned)

1 cup finely dice red bell pepper (1 large)

¼ red onion or medium shallot, finely diced

½ cup of baby kale or spinach, roughly chopped

chives, to garnish


*¼ cup nutritional yeast, optional



Preheat oven to 375 degrees F. Lightly grease with oil a muffin tin.

In a large mixing bowl, combine the chickpea flour, nutritional yeast (if using), baking powder, salt, garlic powder and basil. Whisk in the water, (batter will be runny, but that’s normal).

Add the corn, bell pepper, onion, and baby greens, mix to combine.

Using a ¼ measuring cup, scoop the batter into the muffin tin, filling all 12 holes. Top with a sprinkle of chives.

Place in the oven, on the center rack, and bake for 35 minutes (some have had to bake for up to 50 min). Do the toothpick test, by sticking it in the center of a muffin, if it comes clean, frittatas are ready. If cooking for the 35 minutes and the center seems soggy, let them cool and they will stiffen up nicely.

Remove from oven, turn out frittatas and place on cooling rack to cool.


**Store: Leftovers can be stored, covered, in the refrigerator or on the counter. Reheat in a toaster oven or microwave.