Breakfast Vegg Muffins

Everyone love a good brunch and this high protein and gluten free vegg muffins are the perfect recipe!

I've always been a savoury breakfast kinda gal, so creating healthy savoury breakfast is my thing. This muffins are made by mixing tofu, chickpea flour, baking soda and few herbs and spices making it a good alternative for a high protein and gluten free breakfast option.

You can play around with the filling but I prefer making a tomato, spinach and mushroom filling. You can also have them without any filling if you are short on time!

Breakfast Vegg Muffins

Serves: 9

Prep Time: 10 min

Cook Time: 35 min

Ingredients

Omelette

• 8 Ounce Tofu

• 3 Tbsp Nutritional Yeast

• 1 Tbsp Cornstarch

• 6 Tbsp Brown rice or chickpea flour

• 1 tsp baking powder

• 2 Tbsp  Unsweetened plant based milk

• 1/2 tsp Paprika

• 1/4 tsp Onion powder

• 1/4 tsp Turmeric powder

• 1/2 tsp Black Salt ( or regular salt)

• 1 Tbsp Olive or avocado oil

Filling

1 Cup Cherry tomatoes, sliced in half

1 Cup Spinach

1/2 Onion, chopped

1/2 Cup Mushrooms, sliced

Method

1. Grease a 9 cupcake tin with vegan butter or olive oil. Preheat oven to 350ºC/176ºF.

2. Place tofu in a high speed blender or food processor and blend until smooth. Add rest of omelette ingredients and blend once more until everything is well combined. Transfer to a large bowl and set aside.

3. Bring a pan to high heat. Add 1 tbsp of olive or avocado oil, add onion and cook for 2-3 min or until fragrant.

4. Lower heat to medium, add sliced mushrooms and cherry tomatoes and cook for 5 more minutes. Add spinach and cover with a lid and cook for 1 more minute.

5. Add veggie mix to omelette batter and mix with a spatula. Add mixture to cupcake tin, top with coconut bacon.

6. Bake for 25-35 minutes turning the tin around at minute 15. Let cool for 10 minutes before serving.