Eggless Breakfast Muffins (Dairy-Free, Gluten-Free, Vegan)

Cooked them a bit longer to ensure the middles were cooked but turned out really good! I let a non vegan/gf friend try one and he liked it too!

There is way too much water in the ingredient list. I used 1 ½ cups of water to get that cupcake consistency. If you make these, add the water slowly. A liquid consistency will probably make the cupcakes flop. Other than that, it's quite customizable with what veggies you want to put in, and it smells really good. I personally used poudered chicken broth instead of nutritional yeast. It's worth a try if you're curious! Just be careful with the amount of water. They're sticky, so make sure to properly oil your bake wear. Edit: second time making them, made them in silicone muffin cups and put them in an air fryer, they turn out even crispier! So- you can 100% make them in an air fryer as well :)) Edit 1y later: i finally bought some nutritional yeast instead of using chicken broth pouder. I also used brown flour instead of white this time. I have found that the water portion is alright if you use the correct (ish) ingredients for the dry ingredients, but i still do suggest adding it slowly and going by eye. I also added a table spoon of olive oil just for a little more natural fat in it (so we can actually absorb all the vitamins properly). Theyre super delicious and theyre awesome to get rid of veggies that are close to their death. If you have to pass a lot of veggies and dont wanna make just soup eith them, these muffins are a great alternativr! It also helps that theyre eggless, which means if you want a nutritious breakfast but ran out of eggs, this is an amazing option! (I havent done the groceries lately and im out of both eggs and milk, but these need neither!)

These are an interesting beginning of something potentially good, but the recipe as-is gets a thumbs down from me. There's way too much water. Even skipping the last 1/4 cup, the batter was extremely sloshy and hard to get neatly into muffin tins. It needed more cook time than indicated, which might be due to the excess liquid or might be because I opted for frozen pepper & onions because knives aren't my friend. These muffins need oil! It will improve the texture, make them easier to remove from the muffin tin, and *fat is essential for your body to absorb all the nutrients they're packing*, esp the vitamin K from the greens. I'll try again another time, replacing 1/4-1/2 cup of water with olive oil depending on how the batter feels. I like that they're easy, pretty quick, and full of veggies. They seem like a great option to serve at brunch after some improvement. Note for next time: I used 2/3 cup frozen diced pepper and a scant 1/3 cup mirepoix, which seems like a reasonable amount in the cooked muffins.

These were good. Everyone liked them. I used whole meal flour instead