Savory Vegetable Muffins with Vegan Egg Mixture
Delicious and versatile muffins packed with wholesome ingredients, perfect for any mealtime.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup crumbled tofu
- 1/2 cup nutritional yeast
- 1/2 cup almond milk (or any plant-based milk of choice)
- 1 cup chickpea flour
- 1 tsp baking powder
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1 cup mixed vegetables (e.g., spinach, bell peppers, carrots)
- Fresh herbs (e.g., parsley, thyme) for enhanced flavor
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Combine the crumbled tofu, nutritional yeast, and almond milk in a large bowl.
- Whisk together chickpea flour, baking powder, turmeric, salt, and pepper in another bowl.
- Gradually pour the wet mixture into the dry mixture, stirring gently until just combined.
- Fold in the mixed vegetables and herbs until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20 to 25 minutes, checking for doneness with a toothpick.
- Cool slightly in the tin before serving warm.
Notes
These muffins store well in the refrigerator for up to 5 days and can be frozen for up to 3 months.