Vegan Egg Muffins are delicious and healthy breakfast or snack options. These protein-packed treats are your ultimate savior on busy mornings, and are perfect for meal prep.

Why You'll Love These Vegan Egg Muffins?
These vegan egg muffins are mini frittatas, baked egg cups stuffed with vegetables.
- Rich in Protein: Crafted with protein powerhouses such as tofu, nutritional yeast, and peas, these Vegan 'Egg' Muffins are a nutritious delight.
- Effortlessly Prepared: These muffins are a meal prep dream. Whip them up in advance for a convenient on-the-go breakfast or a quick snack any day of the week. Simply reheat in the microwave for instant satisfaction!
- Versatile: Customize your muffins with an array of veggies like broccoli, bell pepper, carrot, scallions, and more—the possibilities are endless.
- Kid-Approved: Not only are these muffins delicious, but they also make for a playful and enjoyable eating experience for the little ones!
For more meal prep-friendly recipes, check out my recipes for Tiramisu Overnight Oats, and Red Lentil Wraps!
Jump to:
Ingredients
This recipe uses the following ingredients:
- Firm or medium-firm tofu: serves as the base of the 'egg' mixture, providing a creamy and protein-rich consistency.
- Chickpea flour: Helps bind the ingredients together, giving the muffins a sturdy texture.
- Nutritional yeast: Contributes a cheesy and umami flavor to the muffins, mimicking the taste of traditional eggs.
- Miso paste: Offers a depth of savory flavor and a hint of fermentation to the dish.
- Turmeric: Provides a vibrant yellow color to the 'eggs,' resembling the hue of conventional egg dishes.
- Onion powder: Adds a subtle onion flavor to the muffins without the texture of fresh onions.
- Salt: Enhances the overall taste and helps balance the flavors in the recipe.
- Pepper: Adds a hint of heat and a layer of depth to the muffins.
- Baking powder: Helps the muffins rise and achieve a light and fluffy texture.
- Red bell pepper, chopped:Brings a sweet and juicy crunch to the muffins, adding color and freshness.
- Mushrooms, chopped: Contribute a savory and meaty texture to the muffins, enhancing their overall umami profile.
- Scallions, roughly chopped: Provide a mild onion flavor and a pop of green color to the muffins.
Instructions
- Chop the red bell pepper, mushrooms, and scallions.
- In a blender, blend together the silken tofu, tahini, chickpea flour, nutritional yeast, miso paste, turmeric, onion powder, salt, pepper and baking powder. This will be your vegan ‘egg’ mixture.
- Preheat your oven to 180C (350F)
- To a lightly oiled cupcake tray, or you can use baking tray, pour the vegan ‘egg’ mixture and top with the red bell pepper, mushrooms, and scallions.
- Bake it in the oven for about 25-30 minutes, until the top is lightly golden.
- Rest for 10 minutes, then enjoy right away or store in containers to enjoy during the week. The mixture makes about 8 vegan ‘egg’ muffin.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Vegan 'Egg' Muffins
Description
Vegan Egg Muffins are delicious and healthy breakfast or snack options. These protein-packed treats are your ultimate savior on busy mornings, and are perfect for meal prep.
Ingredients
- 1 420g (15oz) package of firm or medium-firm tofu tofu
- 2 tbsp chickpea flour (sub with all-purpose flour)
- 3 tbsp nutritional yeast
- 1 tbsp miso paste
- ¼ tsp turmeric
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- 2 tsp baking powder
- 1 red bell pepper, chopped (100g)
- 100g mushrooms, chopped
- 2 scallions, roughly chopped
Instructions
-
Chop the red bell pepper, mushrooms, and scallions.
-
In a blender, blend together the tofu, chickpea flour, nutritional yeast, miso paste, turmeric, onion powder, salt, pepper and baking powder. This will be your vegan ‘egg’ mixture.
-
Preheat your oven to 180C (350F)
-
To a lightly oiled cupcake tray, or you can use baking tray, pour the vegan ‘egg’ mixture and top with the red bell pepper, mushrooms, and scallions.
-
Bake it in the oven for about 25-30 minutes, until the top is lightly golden.
-
Rest for 10 minutes, then enjoy right away or store in containers to enjoy during the week. The mixture makes about 8 vegan ‘egg’ muffin.
Comments
No Comments