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Vegan Egg Muffins


Description

Start the day right with these vegetable packed high protein Vegan Egg Muffins! An easy make ahead breakfast option made with wholesome ingredients. Gluten free.


Scale

Ingredients

  • 1 420g (15oz) package of medium firm tofu
  • 2 tsp tahini
  • 2 tbsp chickpea flour
  • 3 tbsp nutritional yeast
  • 1 tbsp miso paste
  • ¼ tsp turmeric
  • ½ tsp onion powder
  • ¾ tsp salt
  • ½ tsp pepper
  • ¼ tsp black salt
  • 3 garlic cloves, finely chopped
  • 1 cup broccoli, chopped (120g)
  • 1 red bell pepper, chopped (100g)
  • 1/2 cup corn (80g)
  • 2 scallions, roughly chopped

Instructions

  1. Preheat oven to 350. Line or spay 6 muffin tins.
  2. Over high heat, drizzle a pan with a little oil (or water for oil-free). Fry the garlic until browned. Add in the broccoli, bell pepper and corn. Season with salt and pepper and fry for around 1 minute. Add in the scallion and fry for another 30 seconds. Remove from the heat.
  3. Into a food processor, puree the tofu. Add in the chickpea flour, nutritional yeast, tahini, miso paste, turmeric, onion powder, salt, pepper and black salt. Puree until combined.
  4. In a large bowl combine the tofu mixture with the vegetables and stir. Transfer into the 6 muffin tins.
  5. Place into the oven and bake for 25-35 minutes, rotating the muffin tin tray at 15 minutes. The tops should be lightly browned.
  6. Allow it to cool on a cooling rack for at least 10 minutes. Serve and enjoy!

Notes

  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Nutrition

  • Serving Size: 1 muffin
  • Calories: 94
  • Sugar: 1.75g
  • Sodium: 571mg
  • Fat: 4.1g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0
  • Carbohydrates: 5.8g
  • Fiber: 1.9g
  • Protein: 8.6g
  • Cholesterol: 0