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.
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.
Ever get to about 3pm in the day and you feel that you need a little pick me up snack? Me too! Since working from home during lock down, I’ve had SO much more time to experiment cooking. I’ve saved about 3 hours a day which includes my commute and getting ready – That’s an insane amount of time, so what better way to use the time than in the kitchen.
These vegan chocolate balls will give you that energy kick you need and they are packed with protein. They’re my go to snack during the day and they have a great protein hit.
What’s In These Energy Balls?
Do I Need to Bake Them?
No, this is a no bake recipe and these protein energy balls just need to be rolled together. They don’t need any sort of baking, which means they are super quick to make. They shouldn’t take you any longer than 15 minutes from start to finish.
Do You Need The Protein Powder?
No, if you don’t want to add protein powder you can leave it out the recipe. I prefer using protein powder in this recipe, as it is a way to get a quick fix of protein during the day. I love the vegan blend protein powder from My Protein, which you can get from Amazon. If you weren’t keen on adding in protein powder, the almond butter does have protein in as well as a few other ingredients in these energy balls. If you need some help to where you can get protein as a vegan, check this article out.
What Do These Energy Balls Taste Like?
Delicious & Satisfying
Not too Heavy, great as a snack
Texture wise – They should be firm
How Long Do These Energy Balls Keep Well?
For about a week if they are stored in an air tight container in the fridge. They’re so easy and quick to make, so I generally make a batch on Sunday and have them during the week. If you decide to freeze these energy balls, you can store them for about 3 months.
Since transitioning to a vegan diet, I’ve started experimenting more with recipes that traditionally involve eggs. Eggs used to be fundamental in pretty much all my baking recipes. After much practice and experimenting with a number of recipes, I’ve now perfected how to make vegan crepes and thought I’d share it with you!
What’s the Difference between a Crepe and a Pancake?
In my eyes, a crepe is a pancake that’s been thinned out and is folded and topped with savoury or sweet fillings. Pancakes generally have baking powder in their recipe, which help them rise and also fluff up. Crepes are much typically larger than pancakes and also a lot thinner. Their size and shape is similar to wraps.
Where did Crepes Originate From?
Crepes are of French origin and originate from Brittany, which is a region in Northwest of France. Consumption of them is widespread in France and they are considered the national dish! They are also widespread throughout the rest of the World.
Key Fundamental Elements of a Crepe
Very Thin – It’s not a pancake it must be super thin.
Elastic – it need to be easy to fold. It shouldn’t break and should be slightly chewy when you eat it.
Vanilla flavour – The choice of flour is very important for crepes to get the taste accurate. Spelt flour is the best, as it is has a yummy nutty taste. It is also has low levels of gluten. If you can’t find spelt flour, you can use regular white wheat flour.
Do I need a Crepe Pan to Make Crepes?
Crepe pans are relatively flat pans that have either no sides or very short, sloping sides to them. Do you need one to make a crepe? Well, no you don’t need a crepe pan, however it will make your life a lot easier if you do get one. I recommend this highly rated crepe pan from Amazon if you do decide to purchase one. If for whatever reason you decide not to get a crepe pan , you need a solid skillet that heats evenly and has a flat base.
Blend on high speed for 30 seconds. Stop, scrap the side of the blender and blend again for another 30 seconds.
Transfer the batter into a bowl. If you don’t have a blender, combine all the ingredients into a large mixing bowl using a whisk.
Heat a lightly oiled crepe panover medium heat. Rub coconut oil onto the pan using a piece of absorbent paper.
Scoop the batter onto the pan, then rotate the pan to spread batter as thinly as possible.
Cook for about 1-2 minutes on each side and serve hot with your favorite sweet or savoury fillings.
Sweet VS Savoury Crepes
What I love most about crepes is that they are so versatile. I could have a breakfast savoury crepe in the morning and then a chocolate decadent crepe in the evening, all in one day. Everyone has their preferences, mine is always sweet. Here’s just a few ideas of what you can serve your crepe with:
All you need for this super easy healthy recipe is 3 ingredients – oats, bananas and chocolate chips! They can be eaten for breakfast, as a healthy snack or even dessert. These delicious cookies are both gluten-free and vegan.
So.. It was one evening and I had 2 lonely overly ripe bananas that neither myself or my husband would have eaten. I’m trying to waste as little as possible, so there was no way I was chucking them out. I ended up googling and looking for recipes as you do. At this point in time, I just needed something quick and easy..
I came across a number of recipes that include ripe bananas but the simplest seemed to be the cookies.
Reasons I love this recipe SO much:
3 ingredients makes it so simple – Chocolate, Oats & Bananas
Preparation is only 5 minutes (Cooking time approx 15 minutes)
It’s relatively healthy as no extra sugar is added into the recipe. LOVE that you get the natural sweetness from bananas.
I can eat them at any point in the day. Breakfast, snacks, dessert. My preference is about 3pm with a large cup of tea.
They are Vegan as well as Gluten Free.
If you wanted to make them even healthier, you can swap the chocolate for raisins, cranberries, banana chips, nuts or a mixture! You’ll notice in my photo below, I actually broke up chocolate chunks that I had at home as I didn’t have chocolate chips.
They last for a few days in foil in an air tight container, however you can freeze them up to 3 months!
Which Oats Should I Use?
I’ve tried this recipe a few times and my personal preference is a mixture of rolled oats as well as ground oats. If you don’t have grounded oats at home, you can just put half of the rolled oats into a blender/nutri bullet to grind them down.
Chocolate chip banana oat cookies made with just 3 healthy ingredients and loaded with plenty of chocolate and oats! They are gluten-free, vegan, and make a perfect snack for any time of the day! Morning, Midday or Evening!
Mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together
Now add the chocolate chips! Sprinkle them into the dough and stir until they are just mixed throughout.
Scoop one heaping tablespoon of the dough into your hands and make into a cookie shape. Place on tray and continue until you have between 10-12 cookies.
Cook for 15 minutes or until set through and lightly golden. Cool and enjoy!
Freezing Instructions: Cookies can be frozen up to 3 months!
Oats: It is best to use a mixture of quick and rolled oats. Quick oats are more finely ground up whole oats, so they are slightly powdery. You can make this at home by blending rolled oats.
Only use ripe bananas. The riper and the darker, the better your cookies will taste. I also recommend using fresh, not previously frozen bananas.
What do They Taste Like?
Well if you don’t like bananas, you won’t like these cookies! But if you do, they taste delicious, the perfect mixture of banana and chocolate which is a great combination. In regards to the texture, they are moist but also have a bit of a chew. Try them out and let me know how you found them in the comments below.
This is a perfect recipe for any newbie vegans and if you need some more help along the way, go check out my 10 easy vegan switches.