Chickpea Frittata Muffins
Ingredients
- 1 cup/ 120g of chickpea flour
- 1 cup/ 250ml of water
- 1/4 cup/ 15g of nutritional yeast
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of baking powder
- 1 tsp of dried basil
- 2 cups of chopped veggies* (we used 1 handful of baby spinach, 6 cherry tomatoes, 1/3 of a red pepper & 1/4 cup of corn kernels)
- 1/2 cup/ 40g of shredded vegan cheese
- A few cracks of salt and pepper (omit for babies under 12 months)
Instructions
- Preheat the oven to 180c/350f.
- Add all of the dry ingredients and the water to a large bowl and mix together with a whisk to remove any lumps.
- Add the veggies & cheese and stir to combine.
- Evenly distribute across muffin liners or a tray (we used small and large muffin liners so there were mini ones for her).
- Place in the preheated oven and cook for 25-30 minutes until a skewer comes out clean. These will continue to firm up as they cool.
- Leave in the liners for 10-15 minutes before removing (so they don’t stick to the liners) and leave to cool on a cooling rack if you aren't eating them straight away.
Notes
Store in the fridge for 5 days or freeze for up to 3 months.
Make sure to finely dice all your veggies first babies under 12 months ✨
Even though we used small and large liners so I had big ones and she had small muffins, we cooked them for the same amount of time as they were the same thickness and cooked perfectly as each other - feel free to use all the same sizes if you like, these are just what we had).