Description
These Vegan Egg Muffins are a delicious, plant-based twist on classic egg bites! Made with a chickpea flour base instead of eggs, they have a light yet hearty texture, packed with fresh spinach, cherry tomatoes, and green onions for a burst of flavor. The golden-baked exterior contrasts beautifully with juicy roasted tomatoes on top, making these muffins as visually appealing as they are tasty. Perfect for meal prep, quick breakfasts, or grab-and-go snacks!
Ingredients
Units
Scale
For the Vegan “Egg” Base
- 1 cup chickpea flour
- 1 cup water or unsweetened plant-based milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric (for color)
- 1/2 teaspoon black salt (kala namak, for eggy flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Mix-Ins
- 1/2 cup fresh spinach (chopped)
- 1/2 cup cherry tomatoes (halved)
- 2 green onions (chopped)
- 1/4 cup red bell pepper (diced, optional)
- 1/4 cup dairy-free shredded cheese (optional)
Instructions
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Preheat & Prepare
- Preheat oven to 190°C (375°F).
- Grease a mini muffin tin or use silicone liners to prevent sticking.
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Make the Batter
- In a bowl, whisk together chickpea flour, water (or plant milk), baking powder, turmeric, black salt, garlic powder, onion powder, and black pepper until smooth.
- Let the batter rest for 5 minutes to thicken.
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Add the Mix-Ins
- Fold in chopped spinach, green onions, and red bell pepper.
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Assemble & Bake
- Pour the batter evenly into mini muffin cups, filling about ¾ full.
- Top each muffin with a halved cherry tomato and a sprinkle of dairy-free cheese if using.
- Bake for 18–22 minutes, or until golden and firm.
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Cool & Serve
- Let the muffins cool for 5 minutes before removing from the tin.
- Serve warm or store for meal prep.
Notes
- Make Ahead & Freeze: Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave.
- Eggy Flavor Boost: Black salt (kala namak) adds a natural eggy taste.
- Extra Protein: Add nutritional yeast or crumbled tofu to the batter.
- Veggie Swaps: Try mushrooms, zucchini, or sun-dried tomatoes for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Breakfast, Snack
