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Vegan Egg Muffins

Delicious Vegan Egg Muffins for a Savory Breakfast Boost

Enjoy these Vegan Egg Muffins as a high-protein, gluten-free breakfast option perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 block Medium Firm Tofu Freeze beforehand for improved consistency.
  • 1 cup Chickpea Flour Can substitute with all-purpose or almond flour.
  • 1 tsp Black Salt (Kala Namak) Imparts a unique, sulfuric taste. Omit if unavailable.
  • 1 tbsp Nutritional Yeast Adds cheesy flavor; omit if necessary.
For the Vegetables
  • 1 medium Bell Pepper Can swap with any seasonal or favorite veggies.
  • 1 cup Broccoli Consider mixing with spinach or kale.
  • 1 cup Corn Can substitute with peas or diced zucchini.

Equipment

  • Muffin tin
  • Mixing Bowl
  • Fork or blender

Method
 

Preparation Steps
  1. Drain and press the tofu to remove excess moisture. Combine tofu, chickpea flour, nutritional yeast, black salt, and spices in a bowl. Blend until smooth and creamy.
  2. Fold in pre-chopped bell pepper, broccoli, and corn until evenly distributed.
  3. Preheat oven to 350°F (175°C). Grease muffin tin. Portion the mixture into muffin cups, filling them three-quarters full.
  4. Bake for 25-30 minutes or until tops are golden brown and muffins feel firm.
  5. Cool in the tin for 5-10 minutes, then transfer to a wire rack or container.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 8gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 320mgPotassium: 220mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 120mgIron: 1.5mg

Notes

Store in an airtight container in the fridge for up to 3-4 days. Can freeze for up to 2 months. Reheat in the microwave for 1-2 minutes.

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