Chickpea Omelette Muffins

These Chickpea Omelette Muffins are made with chickpea flour, nutritional yeast, variety of veggies, and spices. They all come together to make a delicious, nutrient-dense, and easy on-the-go breakfast. Vegetarian, vegan, and gluten-free friendly. Great for meal prepping!

Chickpea Omelette Muffins

These delicious Chickpea Omelette Muffins are so healthy and so good! They are loaded with protein and make for a nutrient-dense breakfast. These are perfect for a busy morning when you can just grab one of these and be out the door. The flavor and density is just perfect and you won’t even miss the eggs.

These muffins are made with all plant-based ingredients. Making them completely Vegan Friendly. All fresh, nourishing and healthy ingredients to make a nutritious breakfast. The star in these muffins is the chickpea flour which adds such a great source of protein to these.

In addition to being vegan friendly, these Chickpea Omelette Muffins are also vegetarian and gluten-free. They are great for anyone who is plant-based or for those who have an egg allergy or intolerance. These are a total crowd pleaser all around.

Ingredients needed to make these Chickpea Omelette Muffins:

• Chickpea Flour– Also known as garbanzo bean flour.
• Nutritional Yeast– Gives the omelette muffins a “cheesy” flavor while keeping them vegan friendly.
• Fresh Veggies– Bell peppers, baby spinach, cherry tomatoes, and mushrooms.
• Spices and Herbs– Garlic, yellow onion, turmeric, curry powder, pink sea salt, cumin, and paprika.
• Water– To form batter.
• Olive Oil– For sautéing veggies.
• Baking Powder– Will help omelette muffins rise and get fluffy.

Equipment needed to make Chickpea Omelette Muffins:

• 6- Mold Muffin Tin Pan– You can also use a 12- mold muffin tin pan to make smaller omelette muffins.
• Cast Iron Skillet– For sautéing veggies.
• Large Mixing Bowl– To mix all ingredients in and make batter.
• Whisk– For whisking all ingredients.
• Cooling Rack– To allow chickpea omelette muffins to cook down once they come out of the oven.

How to make Chickpea Omelette Muffins:

• Step 1– Preheat oven at 400 degrees Fahrenheit.
• Step 2– Start by prepping all veggies: Julienne bell peppers, thinly slice mushrooms and measure out 1 cup, half cherry tomatoes, thinly dice yellow onion, mince garlic, and thinly slice baby spinach. 
• Step 3– Place cast iron pan on stove-top and drizzle olive oil over it. Turn stove on medium-high heat and bring oil to a heat. Add diced onion and minced garlic. Sauté for 1-2 minutes until onion begins to translucent. Toss in mushrooms and bell peppers and sauté for about 2-3 minutes until bell peppers start to slightly soften and mushrooms start to slightly brown. Stir in halved tomatoes and continue to saute for 1-2 minutes until tomatoes start to soften a bit. You want veggies to cook a bit to get juices flowing and flavors running. You don’t want to overcook them since they will be baked within the omelette muffins. Sprinkle veggies with salt and pepper to taste if desired. Remove veggies from heat and set aside. 
• Step 4– In a large mixing bowl, combine chickpea flour, nutritional yeast, turmeric, curry powder, cumin, paprika, baking powder and pink sea salt. Whisk dry ingredients together. Once all dry ingredients are well combined, pour in water and continue to whisk until batter is formed and there are no traces of flour. Fold in cooked veggies and baby spinach and continue to whisk until these are well combined. 
• Step 5– Generously grease a 6 tin muffin pan. Pour batter into muffin pan filling to the top of each mold. Careful to not over fill so that batter doesn’t overflow as you transport pan into oven. Bake omelette muffins for 25 minutes. 
• Step 6– Turn oven off but do not open oven door. Allow muffins to remain in closed oven for another 10 minutes. 
• Step 7– Remove muffins from oven and let them cool-down for another 10 minutes. 
• Step 8– Remove muffins from pan. Use a table knife if needed to help pop them out. Place on cooling rack and allow muffins to continue to cool-down for another few minutes. 
• Step 9– Serve and enjoy! Store any leftover Chickpea Omelette Muffins in the fridge for 3-5 days.

Tips and Substitutions:

1. Switch up your veggies and get creative- you can use any other veggies you wish for this recipe. Shredded zucchini, shredded Carrots, kale, black olives, etc. are all great to add to these muffins.
2. Get creative with other toppings too- If these don’t have to be vegan or vegetarian, add some bacon, chicken, and/or cheese for added protein and flavor.
3. Careful to not overfill when pouring batter into muffin pan- you don’t want the batter to spill as you transport pan to oven.
4. When muffins are done baking, turn oven off but do not open the door- this will cause the heat to quickly exist the oven and for the muffins to rapidly flatten. Instead, keep in the oven for another 10 minutes to allow heat to slowly exist as the oven cools-down. This will result in more dense and fluffier muffins.
5. Place muffins on cooling rack for the last few minutes- this will allow the muffins to cool-down all around completely releasing any excess moisture.

What to serve Chickpea Omelette Muffins with:

You can have these chickpea omelette muffins as is or you can serve them with some sides for a complete meal. These omelette muffins are so tasty and so versatile. Some of our favorite ways to serve them are:

• Topped with some hot sauce and Pickled Red Onions.
• With avocado slices on the side.
• They pair up great with Air Fryer Sweet Potato Home Fries.
• Have with some fresh Pineapple and Celery Green Juice or this refreshing Immune Boosting Juice.
• Serve with some fruit on the side like this Fresh and Easy Fruit Salad or this Winter Fruit Salad.

Chickpea Omelette Muffins Variations:

You can get as creative as you’d like with these chickpea omelette muffins. Switch up your veggies to your liking or try other variations.

• Other veggies great for these omelette muffins are– Shredded zucchini, shredded Carrots, kale, black olives, etc.
• Add more protein– If you don’t need these to be vegan or vegetarian, try adding some chicken or bacon.
• Add some cheese!– Again, if you don’t need these to be vegan friendly, try adding some cheese. Shredded cheddar, gouda, monetary jack, etc. are all great to add to these omelette muffins.

Chickpea Omelette Muffins FAQ’s:

What are Omelette Muffins?

Omelette Muffins are eggs beaten, mixed with veggies and/or other toppings of choice, poured into a muffin pan and baked. It’s such an easy way to make omelettes. They can be so healthy as they are a great source of protein and can be filled with fresh veggies and other wholesome ingredients. They’re great for meal prep, freezer friendly, and make the perfect on-the-go breakfast. This vegan and plant-based friendly version is great for those who follow a vegan diet or anyone who has an egg allergy. As they are made with chickpea flour as supposed to eggs.

Are Chickpea Omelette Muffins Vegan friendly?

These Chickpea Omelette Muffins are made with chickpea flour, a variety of veggies, nutritional yeast, and other plant-based ingredients. Making these vegan friendly. They are also vegetarian and gluten-free friendly.

Why make Omelette Muffins with chickpea flour instead of eggs?

Making omelette muffins with chickpea flour is a great option for anyone who does’t eat eggs. These are a great option for anyone who is vegan or in a plant-based diet. Egg is an allergen so anyone who has an egg allergy can enjoy these omelette muffins. Then there are those who just don’t like eggs. If you are someone who doesn’t like eggs, you sure will love these egg-free omelette muffins.

Meal Prepping it:

If you are into meal prepping these Chickpea Omelette Muffins must be a part of your meal plan from now on. These are perfect for meal prep as they make a large batch and are so quick and easy to make. Make them for the week ahead for a quick, healthy, and nutrient-dense on-the-go breakfast.

How to store Chickpea Omelette Muffins:

Place chickpea omelette muffins in an airtight container or freezer bag. Keep refrigerated for up to 4-5 days.

Can you freeze Chickpea Omelette Muffins?

These muffins are freezer friendly which is another great reason why they are so perfect for meal prep. Make them ahead and freeze for later. They will come in handy on busy and hectic mornings. To thaw out, place in fridge overnight. Pop in the oven for 6-8 minutes at 350 degrees Fahrenheit. They will taste fresh and delicious!

Did you like this Chickpea Omelette Muffins recipe? You may also like these other omelet muffin recipes:

• Red Pepper Cheddar Egg Bites
• Zucchini Quinoa Egg Bites

5 from 3 votes

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Chickpea Omelette Muffins

These Chickpea Omelette Muffins are made with chickpea flour, nutritional yeast, variety of veggies, and spices. They all come together to make a delicious, nutrient-dense, and easy on-the-go breakfast. Vegetarian, vegan, and gluten-free friendly. Great for meal prepping!

Course Breakfast

Cuisine American

Keyword breakfast, dairy-free, egg-free, freezer friendly, gluten-free, meal prepping, nut-free, plant-based, vegan, vegetarian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 large muffins

Calories 174 kcal

Author Angelica Arias

Ingredients

• 1/2 yellow onion
• 3 cloves of garlic
• 2 bell peppers
• 1 cup baby spinach
• 8 oz cherry tomatoes
• 1 cup sliced mushrooms
• 1 tbsp extra virgin olive oil plus more for greasing
• 1 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp curry powder
• 1/2 tsp paprika
• 1 tsp pink sea salt
• 1 tsp baking powder
• 2 cups water
• pink sea salt and black pepper to taste for veggies

Instructions

1. Preheat oven at 400 degrees Fahrenheit.

2. Start by prepping all veggies: Julienne bell peppers, thinly slice mushrooms and measure out 1 cup, half cherry tomatoes, thinly dice yellow onion, mince garlic, and thinly slice baby spinach.

3. Place cast iron pan on stove-top and drizzle olive oil over it. Turn stove on medium-high heat and bring oil to a heat. Add diced onion and minced garlic. Sauté for 1-2 minutes until onion begins to translucent. Toss in mushrooms and bell peppers and sauté for about 2-3 minutes until bell peppers start to slightly soften and mushrooms start to slightly brown. Stir in halved tomatoes and continue to saute for 1-2 minutes until tomatoes start to soften a bit. You want veggies to cook a bit to get juices flowing and flavors running. You don't want to overcook them since they will be baked within the omelette muffins. Sprinkle veggies with salt and pepper to taste if desired. Remove veggies from heat and set aside.

4. In a large mixing bowl, combine chickpea flour, nutritional yeast, turmeric, curry powder, cumin, paprika, baking powder and pink sea salt. Whisk dry ingredients together. Once all dry ingredients are well combined, pour in water and continue to whisk until batter is formed and there are no traces of flour. Fold in cooked veggies and baby spinach and continue to whisk until these are well combined.

5. Generously grease a 6 tin muffin pan. Pour batter into muffin pan filling to the top of each mold. Careful to not over fill so that batter doesn't overflow as you transport pan into oven. Bake omelette muffins for 25 minutes.

6. Turn oven off but do not open oven door. Allow muffins to remain in closed oven for another 10 minutes.

7. Remove muffins from oven and let them cool-down for another 10 minutes.

8. Remove muffins from pan. Use a table knife if needed to help pop them out. Place on cooling rack and allow muffins to continue to cool-down for another few minutes.

9. Serve and enjoy! Store any leftover Chickpea Omelette Muffins in the fridge for 3-5 days.

Recipe Notes

Tips and Substitutions:

1. 1. Switch up your veggies and get creative- you can use any other veggies you wish for this recipe. Shredded zucchini, shredded Carrots, kale, black olives, etc. are all great to add to these muffins.
   2. Get creative with other toppings too- If these don’t have to be vegan or vegetarian, add some bacon, chicken, and/or cheese for added protein and flavor.
   3. Careful to not overfill when pouring batter into muffin pan- you don’t want the batter to spill as you transport pan to oven.
   4. When muffins are done baking, turn oven off but do not open the door- this will cause the heat to quickly exist the oven and for the muffins to rapidly flatten. Instead, keep in the oven for another 10 minutes to allow heat to slowly exist as the oven cools-down. This will result in more dense and fluffier muffins.
   5. Place muffins on cooling rack for the last few minutes- this will allow the muffins to cool-down all around completely releasing any excess moisture.

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Nutrition Facts

Chickpea Omelette Muffins

Amount per Serving

Calories

174

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Sodium

 

493

mg

21

%

Potassium

 

576

mg

16

%

Carbohydrates

 

25

g

8

%

Fiber

 

5

g

21

%

Sugar

 

7

g

8

%

Protein

 

9

g

18

%

Vitamin A

 

1994

IU

40

%

Vitamin C

 

62

mg

75

%

Calcium

 

78

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

***Post originally published on September 26, 2017.