MM-Green Vegan Veggie Breakfast Muffins
These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
22 min
Total Time
42 min
Servings
8 servings
Ingredients
- canola cooking spray
- 1 medium red bell pepper (finely chopped)
- 4 ouncescrimini mushrooms (finely chopped)
- 2 cupsspinach (roughly chopped)
- 1 1/2 cupschickpea flour (I love Bob's Redmill)
- 1/4 cupnutritional yeast (Braggs is my favorite)
- 1/4 cupchopped Italian parsley (loosely packed)
- 1/2 teaspoongarlic powder
- 1/2 teaspoononion powder
- 3/4 teaspoonKosher salt
- 1 teaspoonbaking powder
- 1/4 teaspoonbaking soda
- 1/4 cupwater (or vegetable broth)
- 3/4 cupaquafaba (chickpea water)
- 1 tablespoonapple cider vinegar
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF. Spray muffin tins with cooking spray.
- 2
In a non-stick skillet sprayed with cooking spray, saute the peppers and mushroom until soft, . Add spinach and cook to wilt. Turn off the heat and drain any excess liquid, if necessary.
- 3
In a medium-sized bowl, combine the chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, baking powder, and baking soda.
- 4
Mix in the water, aquafaba, and apple cider vinegar. Once combined, fold in the sauteed vegetables.
- 5
Using a 1/3 cup measure. Fill the muffin cups. Bake for until golden brown and the inside temperature exceeds 190ºF. Remove from oven, cool for , and remove to a cooling rack.