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–+ servings
Three vegan egg muffins in a stack with more around it garnished with fresh herbs.
5 from 1 vote
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Vegan Egg Muffins

These vegan egg muffins are made with a medley of gluten-free, plant-based ingredients that mimic "breakfast egg muffins." They're the perfect protein-packed grab-and-go breakfast for busy mornings. Or a healthy snack to keep you powered throughout the day!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Vegan
Servings: 6
Calories: 175kcal
Author: Sara Trezzi

Ingredients

  • 7 ounces boiled potatoes - mashed – see note 1
  • 1 tablespoon olive oil
  • 8-10 cherry tomatoes - cut into quarters
  • 1 ½ cups chickpea flour
  • 1 teaspoon sea salt
  • 1 ½ cups water - room temperature
  • 12-15 fresh basil leaves - roughly chopped
  • 1 handful fresh spinach - or kale roughly chopped
  • 7 ounces zucchini - cut into small cubes (1 cup)
  • 2 spring onions - finely sliced
  • Black pepper

Instructions

  • Make sure to boil your potatoes ahead of time, as it’s best if they are slightly cool. Chop them into cubes, and cook them in boiling water for 10 minutes. Mash them and keep them aside.
  • Preheat the oven to 400F (200C). Grease a non-stick muffin pan with some extra virgin olive oil. If your muffin pan isn’t non-stick, line it with silicon or muffin paper holders; otherwise, the muffins will stick to the pan.
  • Place a pan over medium-high heat, and drizzle it with the extra virgin olive oil. Add the zucchini cut into small cubes to the pan and cook for around 5 minutes. Season with a bit of salt and black pepper.
  • In a large bowl, combine the chickpea flour and salt with the water and mix well with a whisk until all lumps are dissolved. Add the mashed potatoes, the basil leaves, chopped spinach, and the cooked zucchini.
  • Transfer the mixture into your muffin pan, making sure to get a relatively equal amount into each muffin cup. Fill it almost until the top, as these muffins won’t rise. Distribute the cherry tomatoes into the mix, and sprinkle with the spring onions.
  • Place into the oven and bake for 30-35 minutes, until lightly golden on top. If your oven doesn't bake uniformly, turn the muffin pan after 20 minutes.
  • Allow it to cool on a cooling rack for at least 10 minutes. Serve and enjoy.

Notes

Note 1: You can substitute boiled potatoes for extra firm tofu (same quantity). Crumble it with your hands to obtain a scrambled egg-like texture.
How to Store: Let your muffins cool, then keep them in an airtight container in the refrigerator for 4-5 days. To freeze, place them in a freezer-safe sealed container. Layer with parchment paper for best results. Keep frozen for up to a month. Thaw in the fridge before reheating. Reheat in the microwave for 30 seconds to 1 minute (or until warmed through). 
*Nutrition information is a rough estimate per serving.

Nutrition

Calories: 175kcal | Carbohydrates: 26g | Protein: 8g | Fat: 5g | Sugar: 5g