These Savory Breakfast Muffins are the perfect on-the-go breakfast, they are filling, full of plant-based protein and they are cheap too. This recipe is also very versatile, because you can change up the veggies in the muffins and I'll show you two different ways you can make these Breakfast Muffins. One with homemade chickpea flour and another version with tofu, both are delicious and perfect for those of you who like to meal prep or if you are busy and don't have much time to prepare a healthy and satisfying breakfast. You can make a batch of these Savory Breakfast Muffins in advance, keep them in the fridge or freezer and just grab one whenever you are in a rush. Using the chickpea flour results in a slightly egg-like texture. The soft tofu version of these Savory Breakfast Muffins results in a fluffier texture, but both are full of plant-based protein so they are filling and delicious.
Ingredients for the chickpea flour muffins:
1/2 cup chickpea flour (homemade or store-bought)
1/2 cup all purpose flour
1 tsp each turmeric, salt
3-4 cremini mushrooms, chopped
200 ml unsweetened plant-based milk (oat or soy)
3 tbsp neutral oil
2 tbsp nutritional yeast
2 tsp baking powder
Instructions:
In a mixing bow, mix together the dry ingredients (chickpea flour, all purpose flour, turmeric, salt, baking powder, nutritional yeast), then add the wet ingredients (oil, unsweetened plant-based milk) and whisk until just combined. A few lumps are okay, you don't want to overmix the batter.
Add the chopped cremini mushrooms to the batter and mix.
Divide the batter evenly into 10 lined or lightly greased muffin forms.
Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Let the muffins cool down completely before enjoying them!
Ingredients for the muffins made with tofu:
100g soft tofu
1 cup all purpose flour
2 tsp baking powder
2 tbsp nutritional yeast
1 tsp turmeric; salt % pepper to taste
150ml unsweetened plant-based milk (oat or soy)
2 tbsp neutral oil
Instructions:
To a blender add all the wet ingredients and blend until smooth. (tofu, unsweetened plant-based milk, oil)
In a mixing bowl, combine the dry ingredients (flour, baking powder, turmeric, nutritional yeast), then add the blended wet ingredients and mix until just combined. A smooth, somewhat runny batter should form.
Scoop the batter into 8 lined or lightly greased muffin forms.
Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Let the muffins cool down completely before enjoying them!
Notes: You can also put some fresh baby spinach in the muffin batter along with the mushrooms or other veggies to make these muffins more colorful and nutritious.
Try my homemade chickpea flour recipe!
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