Vegan Egg Muffins

Vegan Egg Muffins are a savory, protein-rich breakfast option perfect for those following a plant-based diet. Made with tofu and chickpea flour, these muffins are loaded with vegetables and seasoned to deliver the flavor and texture of traditional egg muffins—without any animal products. They are ideal for meal prep and easy to grab on busy mornings.

Why You’ll Love This Recipe

• High in plant-based protein thanks to tofu and chickpea flour
• Easily customizable with your favorite vegetables and spices
• Great for meal prepping and busy mornings
• Naturally gluten-free when using certified ingredients
• Deliciously seasoned with garlic, onion, and nutritional yeast for a savory kick

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Medium firm tofu
• Chickpea flour
• Tahini
• Nutritional yeast
• Miso paste
• Turmeric
• Onion powder
• Salt
• Black pepper
• Black salt (Kala Namak)
• Garlic cloves
• Broccoli
• Red bell pepper
• Corn
• Scallions

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease or line a muffin tin with six liners.
2. Sauté the vegetables: Heat a small amount of oil or water in a pan. Add minced garlic and cook until fragrant. Add chopped broccoli, red bell pepper, and corn. Season with salt and pepper and sauté for about 1 minute. Stir in scallions and cook for 30 seconds more. Remove from heat.
3. Blend the tofu mixture: In a food processor, blend the tofu until smooth. Add chickpea flour, nutritional yeast, tahini, miso paste, turmeric, onion powder, salt, pepper, and black salt. Blend until fully combined.
4. Combine the mixtures: In a large bowl, fold the sautéed vegetables into the tofu mixture until evenly distributed.
5. Fill the muffin tin: Divide the mixture evenly between the six muffin cups.
6. Bake for 25–35 minutes, rotating the pan halfway through. The tops should be firm and lightly golden.
7. Cool and serve: Let muffins cool in the tin for 10 minutes before removing. Serve warm or store for later use.

Servings and Timing

• Servings: 6 muffins
• Prep Time: 15 minutes
• Cook Time: 25–35 minutes
• Total Time: About 50 minutes

Variations

• Add leafy greens like spinach or kale for extra nutrients
• Use mushrooms or zucchini for a different texture
• Add chili flakes or smoked paprika for a spicy twist
• Mix in vegan cheese for a creamier flavor
• Try fresh herbs like parsley or dill for a fresh burst of flavor

Storage/Reheating

• Refrigerate in an airtight container for up to 5 days
• Freeze in a single layer and store for up to 2 months
• Reheat in the microwave for 30–60 seconds or in the oven at 350°F (175°C) for 10 minutes

FAQs

How can I make these muffins soy-free?

Use a chickpea flour batter instead of tofu for a soy-free version. Combine chickpea flour with water, nutritional yeast, and spices.

Can I prepare the batter in advance?

Yes, the batter can be made and refrigerated up to 24 hours in advance. Stir well before baking.

What does black salt do in this recipe?

Black salt adds a sulfurous, egg-like flavor that enhances the authenticity of these vegan muffins.

Can I use other flours besides chickpea flour?

Chickpea flour is best for texture and binding, but you can experiment with other high-protein flours like lentil flour.

Are these muffins gluten-free?

Yes, as long as you use certified gluten-free miso and seasonings.

Can I make these oil-free?

Absolutely. Use water to sauté the vegetables and skip greasing the pan if using non-stick or silicone molds.

Do these muffins puff up like traditional egg muffins?

They firm up and rise slightly, but they may deflate a bit after baking, which is normal.

Can I serve these cold?

Yes, they taste great cold or at room temperature and make a convenient on-the-go snack.

What’s the best way to freeze them?

Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag.

Can I double the recipe?

Yes, you can double or even triple the recipe—just adjust the baking time as needed and use multiple muffin tins.

Conclusion

Vegan Egg Muffins are a flavorful and nourishing alternative to traditional egg-based breakfasts. With their simple preparation, versatility, and satisfying texture, they are sure to become a staple in your meal prep routine. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these muffins deliver convenience without compromising on taste or nutrition.

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