Healthy Vegan Egg Muffins
Healthy Vegan Egg Muffins made with wholesome chickpea flour, fresh vegetables, and spices for an easy grab-and-go breakfast. Just add your favorite toppings! Gluten-free.
- 2 cups (250g) garbanzo bean (chickpea) flour
- 3 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper
- 1 cup unsweetened almond milk
- 1 1/2 cups water
- 1 red pepper, diced
- 1 green pepper, diced
- 1/2 cup orange, red, or yellow cherry tomatoes, halved
Preheat oven to 400 degrees Fahrenheit. Spray a 12-cup muffin tin with cooking spray, set aside.
In a medium bowl, add chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk to combine.
Add almond milk and water to dry mixture and whisk until evenly combined. Set bowl aside while you prep the veggies. The batter should rest for about 10 minutes before pouring into muffin tins.
Divide prepared vegetables evenly in each of the 12 muffins cups. Pour prepared chickpea batter into each cup about 3/4 of the way full. Bake for 30-35 minutes or tops start to brown slightly and a toothpick comes out clean.
Transfer pan to a wire rack and allow to cool for at least 5-10 minutes before using a sharp knife to loosen edges and remove muffins. Serve immediately and season with salt and pepper. Add toppings or hot sauce as desired. To Store: Wrap individually in plastic wrap and store in refrigerator for up to 5 days, reheat in microwave for 1-2 minutes. To freeze, wrap in foil and place in an airtight container. Freeze up to one month. Allow to defrost in fridge for a few hours before warming up in microwave for 1-2 minutes.