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–+ servings
Half eaten vegan savory muffin on a serving platter.

Vegan savory muffins

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving Size: 12 muffins
Author Puja Verma
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DESCRIPTION

Protein rich vegan savory muffins made with an "eggless" mixture. So easy to customize with any of your favorite veggies. They are hearty, filling, and very satisfying. Serve them for breakfast or snack.

INGREDIENTS
  

Egg Mixture

  • 12 ounce silken tofu firm
  • ½ cup chickpea flour
  • ½ cup nutritional yeast
  • ¼ cup plant milk
  • 1 teaspoon kala namak (aka: black salt)
  • 1 teaspoon baking powder

Vegetable Filling

  • ½ cup onion diced
  • ½ cup carrots grated or diced
  • ½ cup broccoli diced
  • ½ cup red peppers diced
  • 1 tablespoon vegan butter
  • 1 tablespoon garlic minced or paste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

METHOD
 

  • Preheat oven to 350℉.
  • Blend together all the egg mixture ingredients in a food processor, and then transfer into a mixing bowl.
  • Melt vegan butter in a skillet over medium heat. Add the chopped onions, carrots, broccoli and red peppers. Sauté for 2 minutes.
  • Add fresh garlic, salt and pepper to the veggies. Toss together and sauté for another 3 minutes.
  • Allow cooked veggies to cool off for 5 minutes and then add them the egg mixture. Mix together and set aside.
  • Use a silicon muffin mold and evenly fill each muffin mold with the mixture. Bake for 40 minutes it till golden brown.
    Note: If not using a silicon muffin mold, then make sure to grease the tins with oil before filling. No need to use a liner.
  • Remove the muffins from the oven and let them sit in the mold for 15 minutes. Allow them to cool off before removing them from the tins.

NOTES

  • Use fresh vegetables: Fresh vegetables will provide the best flavor and texture.
  • Sauté the veggies: Sautéing the veggies in vegan butter until they're tender brings out sweeter, richer flavors that add to the depth of these savory veggie muffins.
  • Let them cool: Don’t forget to let the muffins cool for at least 15 minutes before removing them from the tin. This gives them time to set and results in a better shape.
  • Silicone mold: Using a silicone mold will make removing the muffins much easier.
  • Kala namak: Regular salt can be used, but kala namak gives a more realistic egg flavor.

NUTRITION

Calories: 46kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 244mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: savory veggie muffins, Vegan savory muffins
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