Vegan Egg Muffins (chickpea frittata)
These convenient Vegan Egg Muffins are ideal for meal prepping breakfasts for the week! They are made with wholesome ingredients and packed with fiber & plant based protein to keep you energized and satisfied!
Ingredients
- ¼-½ teaspoon fennel seeds
- ¼-½ teaspoon red pepper flakes optional
- 2 cups frozen shredded potatoes
- 2 cups frozen onion & peppers, chopped
Chickpea "Egg"
- ¾ cup chickpea flour
- 1 block extra firm silken tofu (10.9oz) 308g
- ¼ cup nutritional yeast
- ½ teaspoon black salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- 1 cup water
Instructions
- Preheat oven to 400℉. Prepare a 12 muffin tin, with a light coating of non-stick spray if needed.
Prepare the "egg"
- Add all egg ingredients into a blender and process until smooth.
Combine
- To a large bowl, add the egg mixture, fennel, red pepper flakes (if using), shredded potatoes, onion & peppers. Mix well.
- Divide the mixture between the 12 muffin cups.
Bake
- Bake for 28-32 minutes. Center should not be jiggly; the egg cups should appear set and the edges slightly browned.
- Allow them to cool for at least 10-15 minutes before carefully removing from the tin.
- Enjoy them warm or cold and store leftovers in the fridge for easy meal starters or a snack!
Notes
Store- Allow the muffins to cool to room temperature before storing them in a container in the fridge for up to 4 days.
Nutrition
Serving: 3muffins | Calories: 200kcal | Carbohydrates: 31g | Protein: 13g | Fat: 2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 336mg | Potassium: 543mg | Fiber: 7g | Sugar: 1g | Vitamin A: 6009IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 4mg
Did you try this recipe?Let me know how it was!