Description
These Vegan Egg Muffins are savory, protein-rich, and perfect for meal prep. Made with chickpea flour and loaded with fresh vegetables, they offer a satisfying, egg-free alternative for breakfast or snacks.
Ingredients
Units
Scale
- 1 1/2 cups chickpea flour
- 1/3 cup nutritional yeast (optional)
- 1 1/2 teaspoons black salt (Kala Namak) or sea salt
- 1 teaspoon dried herbs (e.g., basil, oregano, or Italian mix)
- 2 cups water
- 1/3 cup olive oil
- 1 1/2 cups chopped vegetables (e.g., broccoli, bell peppers, onions, mushrooms, tomatoes)
- HealthyGirl Kitchen
- +2
- THE SIMPLE VEGANISTA
- +2
- The Hidden Veggies
- +2
- Naturallie Plant-Based
- +1
- exceedinglyvegan.com
- +1
- Bon Appétit
- +3
- The Hidden Veggies
- +3
- THE SIMPLE VEGANISTA
- +3
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or use muffin liners.
- In a medium-sized mixing bowl, combine chickpea flour, nutritional yeast, black salt, and dried herbs. Stir well.
- Add 1 cup of water to the dry ingredients and mix until a smooth paste forms. Then, add the remaining 1 cup of water and the olive oil, stirring until fully incorporated.
- Fold in the chopped vegetables of your choice.
- Scoop about ¼ cup of the batter into each muffin cup, filling them almost to the top.
- Bake for approximately 30 minutes, or until the tops are dry and small cracks appear.
- Allow the muffins to cool slightly before removing them from the tin.
- THE SIMPLE VEGANISTA
- +1
- Lauren McNeill, RD, MPH
- +1
- Lauren McNeill, RD, MPH
- +2
- The Hidden Veggies
- +2
- THE SIMPLE VEGANISTA
- +2
Notes
- For an extra cheesy flavor, consider adding ½ cup of vegan mozzarella to the batter.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheat in the microwave or oven before serving.
Nutrition
- Calories: Approximately 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
