Vegan and need a quick, easy & savoury breakfast or snack during the day? Look no further! These vegan egg muffins will satisfy your cravings and they’re also super delicious.
What Are Vegan Egg Muffins?
Before I turned vegan, I used to make egg muffins and pack them with vegetables which were high in protein and tasted great. When I transitioned to a vegan diet, I needed a replacement to satisfy my cravings! Initially, I started replacing them with my tofu scramble. However, when I needed a quick snack throughout the day there were times when I just wanted to pick something out the fridge already made. After much practicing and trying out a number of recipes, I’ve made up my own. This delicious and pretty easy recipe, creates a mouthwatering muffin and it is packed full of nutritional vegetables. It’s entirely up to you, whether you eat them whilst they are hot or cold, they’ll taste amazing either way!
These vegan egg muffins are SO filling too, you only need a few of these to fill you up for hours.
How Can I Add Protein to My Vegan Muffins?
I love stuffing these little muffins with protein hits. My personal favourites to add to these vegan muffins are spinach and broccoli. Chickpea flour has surprisingly a high content of protein as far as protein in flours get, which is what I’ve used in this recipe. It’s so important to get protein in your diet in every meal and if you need some help along the way, go check out my article on why do vegans need protein?
Why Should I Make These Vegan Egg Muffins?
- Hearty & Filling
- High in Protein
- Packed with nutrition
- Perfect Breakfast or Snack throughout the day
Can You Freeze These Vegan Egg Muffins?
Absolutely! As mentioned earlier, you can enjoy these hot or cold. They are so easy to store and I strongly believe that tofu tastes so much better when it has been frozen. Cook a batch on Sunday, pop them in the freezer and enjoy them throughout the week. To defrost them, heat them in the microwave until they are warm. This will take about a minute or so in the microwave.
How Should I Cook Them?
I know it seems obvious, but when I look out for recipes I always wonder where abouts in the oven should be they placed. Am I the only one? I do feel like this needs to included as part of recipes, as putting it too low will mean they need to cook for longer whereas putting them too high might mean they burn or the top half only gets cooked. These muffins do not need turning over, so to ensure they are cooked through they do need to be put on the middle shelf of your oven.
And here it is..
Delicious Vegan Eggs Muffin Recipe
- 2 cups Chickpea Powder
- 4 tbsp Nutritional Yeast
- 1 tsp Baking Powder
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ cup Almond milk (or any non dairy milk)
- 1 tsp Mustard
- 1¼ cup Water
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Paprika
- 1 tbsp Olive Oil
Vegetables for The Filling
- 1 Red pepper
- 1 cup Chopped Broccoli
- Preheat oven to 180°C. Spray a 12-cup muffin pan with non-stick cooking spray.
- In a medium bowl, whisk together the chickpea flour, almond milk and water until well combined.
- Add in all the seasonings and mix well. (Mustard, spices, baking powder & olive oil.)
- Let sit and rest for about 5-10 minutes.
- Finely slice and dice the red peppers & broccoli. Sautee for about 5 – 10 minutes on a medium heat on a pan on the hob.
- Divide the sauteed veggies evenly between muffin tins.
- Then do the same for the chickpea flour mixture. Pour to about ¾ of the muffin tray as they will rise slightly during cooking. Make sure you mix and stir the veggies and chickpea mixture in the muffin tray.
- Bake for about 30 – 35 minutes in preheated oven at 180°C. Check if they are cooked with a toothpick, by inserting and making sure it comes out clean.
- Allow to cool for at least 5-10 minutes. Use a sharp knife to loosen edges and remove muffins from the muffin tray. Serve immediately and enjoy!
I really hope you enjoyed this recipe. Let me know if you tried these muffins in the comments below and how you found them.