Egg Muffins Recipe
This vegan egg muffins recipe delivers fluffy texture, solid protein, and grab-and-go ease without animal ingredients. Perfect for busy mornings, meal prep wins, or polite brunch flexing.
Ingredients
- Firm tofu: 300 g
- Chickpea flour: 3 tbsp
- Nutritional yeast: 2 tbsp
- Turmeric powder: ¼ tsp
- Black salt kala namak: ½ tsp
- Olive oil: 1 tbsp
- Bell pepper finely chopped: ½ cup
- Onion finely chopped: ¼ cup
- Spinach chopped: ½ cup
- Black pepper: ¼ tsp
- Salt: ¼ tsp
Instructions
- Preheat oven to 180°C and grease muffin tray lightly.
- Add tofu, chickpea flour, nutritional yeast, turmeric, black salt, oil, pepper, and salt to blender.
- Blend until smooth and pourable.
- Fold bell pepper, onion, and spinach into the mixture.
- Spoon batter evenly into 8 muffin slots.
- Tap tray gently to release air bubbles.
- Bake 18–20 minutes until set and lightly golden.
- Cool 5 minutes, then remove muffins carefully.
- Serve warm or store chilled.
Notes
Nutritional Values (Per Serving)
- Calories: 290 kcal
- Total Fat: 10 g
- Saturated Fat: 1.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 18 g
Vitamins & Minerals (Per Serving %)
- Vitamin B12: 30%
- Calcium: 35%
- Iron: 28%
- Magnesium: 22%
- Phosphorus: 30%
Additional Notes / Tips to Enhance the Flavor
Add mushrooms for brunch-level confidence.Sprinkle chili flakes if mornings need motivation.
Store refrigerated up to four days for effortless wins.