Vegan Egg Muffins

A Protein-Packed, Savory Breakfast Bite

These Vegan Egg Muffins are a delicious, protein-rich, and egg-free alternative to traditional mini egg muffins. Made with a chickpea flour base instead of eggs, they offer a light yet hearty texture, filled with fresh spinach, cherry tomatoes, and green onions for a flavorful bite. The golden-baked exterior contrasts beautifully with juicy roasted tomatoes on top, making these make-ahead egg bites perfect for a quick and healthy breakfast!

Why You’ll Love This Recipe

• Egg-free and dairy-free – A perfect alternative to traditional muffin egg cups.
• Great for meal prep – Ideal freezer egg bites that can be reheated easily.
• Packed with protein – Chickpea flour provides a nutritious, plant-based protein boost.
• Customizable – Add your favorite veggies and spices for endless variations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Vegan Egg Base

• Chickpea flour
• Nutritional yeast
• Baking powder
• Turmeric (for color)
• Garlic powder
• Black salt (Kala Namak, for an eggy flavor)
• Water or plant-based milk

For the Fillings

• Fresh spinach, chopped
• Cherry tomatoes, halved
• Green onions, sliced
• Olive oil (for brushing)

For Garnish

• Extra cherry tomatoes
• Fresh herbs (parsley or chives)

Directions

Step 1: Prepare the Chickpea Egg Batter

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. Whisk dry ingredients: In a bowl, mix chickpea flour, nutritional yeast, baking powder, turmeric, garlic powder, and black salt.
3. Add liquid: Gradually whisk in water or plant-based milk until smooth and slightly thickened. Let it rest for 5 minutes.

Step 2: Assemble the Muffins

1. Add fillings: Stir in spinach, green onions, and halved cherry tomatoes.
2. Fill the muffin tin: Pour the batter evenly into each cup, filling about ¾ full.
3. Top with tomatoes: Place a cherry tomato half on top of each muffin for color and sweetness.

Step 3: Bake

1. Bake for 20–25 minutes until the tops are golden and set.
2. Cool before serving: Let muffins rest for 5 minutes before removing from the tin.

Servings and Timing

• Servings: 12 mini muffins
• Prep time: 10 minutes
• Baking time: 25 minutes
• Total time: 35 minutes

Variations

• Cheesy Flavor: Add vegan cheese shreds for extra richness.
• Spicy Kick: Stir in diced jalapeños or red pepper flakes.
• Different Veggies: Swap spinach for kale or add mushrooms and bell peppers.
• Herb Boost: Mix in basil, oregano, or dill for more depth.

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
• Reheating: Microwave for 30 seconds or warm in the oven at 350°F (175°C) for 5 minutes.

FAQs

1. Can I make these muffins ahead of time?

Yes! They are perfect make-ahead egg bites and stay fresh for days.

2. What does black salt (Kala Namak) do?

It gives the muffins an eggy flavor due to its sulfur content.

3. Can I use all-purpose flour instead of chickpea flour?

No, chickpea flour is essential for structure and protein content.

4. Are these muffins gluten-free?

Yes! Chickpea flour is naturally gluten-free.

5. Can I bake these in a mini muffin tin?

Yes! Reduce the baking time to 12–15 minutes.

6. How do I prevent them from sticking?

Grease the muffin tin well or use silicone muffin liners.

7. Can I eat them cold?

Yes! They taste great both warm and chilled.

8. What’s the best way to reheat frozen muffins?

Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 30–40 seconds.

9. Can I add protein to these muffins?

Yes! Add crumbled tofu or hemp seeds for extra protein.

10. What do these muffins pair well with?

Serve with avocado toast, fresh fruit, or a smoothie for a balanced breakfast.

Conclusion

These Vegan Egg Muffins are a delicious, egg-free alternative to traditional baked eggs in a muffin tin. With their fluffy texture, nutritious ingredients, and easy make-ahead option, they’re the perfect addition to your quick breakfast ideas list. Whether you’re looking for healthy egg bites, freezer-friendly meals, or mini egg muffins, this recipe is guaranteed to become a favorite!