Vegan “egg” Muffins

Print Friendly, PDF & Email
Vegan “egg” Muffins

Vegan “egg” Muffins


2 cups chickpea flour

3/4 cup nutritional yeast

1 & 3/4 cup) unsweetened plant milk

1 cup) broccoli florets

1 cup) spinach (frozen and thawed)

2 cups) mushrooms, thinly sliced

1/4 cup) tahini

1 tsp black salt

1 tsp turmeric

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp chili flakes/ powder

1 tsp baking powder


Preheat the oven on medium heat for 10-15 minutes before baking.

Mix your dry ingredients until combined, then add your tahini and 1.5 cup plant milk little by little.

Add the veggies and mix until well combined. If the batter is too thick add the rest of the milk too.

Pour your batter in muffin molds (you can fill the molds almost to the top, they won't rise much) and bake on medium-low heat for about 30 - 40 minutes.

Or you can pour everything in a bigger mold to make a frittata. Bake on medium-low heat for about 40-45 minutes.

Leave a comment