Chickpea flour omelet muffins, easy vegan, and gluten-free no-egg savory muffins. A perfect grab and go breakfast recipe.

This tasty vegan, chickpea flour omelet muffin, has been my obsession lately. They are essentially loaded with nutrients and proteins making it that perfect ‘pick-me-up’ breakfast. To be more specific, these savory muffins are the best option if you are having a busy morning, and you just need something to grab for a second and be out of the door.

The best part about these savory muffins is that they are all plant-based. Yes, you heard that right! All nourishing, fresh and healthy ingredients that will give you that much-needed boost in the morning.
Don’t let the omelet word fool you! If you are intolerant to eggs, then this is the best plant-based solution to up your protein intake. That makes the omelet muffin an all-round crowd-pleaser.

So, what exactly is an omelet muffin?

As much as I’m in love with Tofu scramble, it can sometimes get boring. Thankfully, they are not the only egg substitute for vegans out there. I finally discovered the chicken flour omelet muffins just a few weeks ago, and I’ve fallen in love with them ever since.
These savory muffins are quite easy to prep, and most of the ingredients in them you probably already have in your kitchen except for the chickpea flour, of course! What’s more, you can easily customize them to your specific tastes once you have a hang of the recipe.

Are the chickpea omelet muffins Vegan friendly?

These chickpea omelet muffins are made from a wide variety of veggies, chickpea flour, nutritional yeast, onion, spinach and mushrooms. That makes these chickpea omelet muffins completely vegan friendly. On top of that, they are gluten-free and vegetarian.

Is it okay to freeze your chickpea omelet muffins?

In case you are wondering, these muffins are absolutely freezer friendly. And this is another reason why they are the ideal choice of meal prep. In most cases, I make them ahead and freeze them for later. And I must say, they eventually come in handy on those busy and hectic mornings when I need a grab and go breakfast.
If you want to grab these muffins the next morning, you can place them in the fridge overnight to thaw them out. Then you can quickly pop them in the oven for precisely 8 minutes at 350 degrees in the morning. You will love how fresh and delicious they will taste. I love every aspect of these muffins, and I call them easy, delicious, and healthy!

Before You Go

Don’t just take my word for it! You can go ahead and prep these savory muffins using the recipe below and try them for yourself. Trust me, the effort you put into making these muffins will all be worth it. Also, you can stick around for more delicious vegan recipes that will spice up your diet. To stay updated follow me on Instagram or Pinterest.

Yield: 12 muffins

Chickpea flour omelet muffins

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Chickpea flour omelet muffins is an easy vegan, and gluten-free no-egg savory muffins recipe.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 1 onion, chopped
• 250 gr white button mushrooms, sliced
• 2 cups (frozen spinach
• 1 tbsp sunflower oil (or other cooking oil)
• 1 ½ cup chickpea flour (aka garbanzo bean flour, gram flour)
• 2 tbsp nutritional yeast
• 1 tsp baking powder
• 1 tsp garlic powder
• pinch of black salt (aka Kala namak)(optional)
• ½ tsp salt
• 2 cups water
• 50 gr vegan feta cheese, crumbled

Instructions

1. Preheat oven to 400°F (205°C).

2. Heat a skillet over medium heat. Once hot, add oil and chopped onion and sauté for 3-4 minutes until onions are translucent.

3. Add sliced mushrooms and frozen spinach to a skillet. Cook until mushrooms are soft and spinach is thawed. Season with salt and black pepper to taste.

4. In a mixing bowl, combine chickpea flour, nutritional yeast, baking powder, garlic powder, black salt, salt, and water. Whisk to combine. Brush 12 muffin tin with oil.

5. Divide the mushroom-spinach mixture between muffin cups using a spoon. Now fill the cups with chickpea batter, and use a spoon to gently stir each cup to ensure the butter gets under the veggies. Sprinkle the feta evenly over the tops of the cups.

6. Bake for 30-35 minutes. After 30 minutes insert a toothpick to your muffins, if it comes out clean they are ready.

7. Serve warm. Leftovers can be stored in the refrigerator or freezer.

Nutrition Information

Yield

12

Serving Size

1 muffin
Amount Per Serving Calories 88Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 218mgCarbohydrates 11gFiber 3gSugar 2gProtein 5g