Vegan Veggie Breakfast Muffins
Vegan Veggie Breakfast Muffins
© Chef Laura Bonicelli
Golden-topped muffins packed with sautéed crimini mushrooms, vibrant red peppers, and fresh spinach create a savory breakfast that tastes like your favorite omelet in portable form. Made with protein-rich chickpea flour and brightened with parsley, they're perfect for busy mornings or e...
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
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.
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.