Savory Vegetable Muffins

These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, and can be made soy-free!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a skillet, then add the chopped veggies of choice and the spices (check the recipe notes to see which veggies I used). Sauté for about 5 minutes, or until all the liquid of the veggies evaporates.

Step 2

Preheat the oven to 360 F (180 C). Process the silken tofu, chickpea flour, and baking powder in a food processor.

Step 3

Add 2-3 tablespoons of dairy-free milk and blend again until the mixture is smooth, but still pretty thick.

Step 4

Note: The amount of dairy-free milk will depend on the type of tofu you use. If yours is quite firm, you will need to add a little bit more liquid.

Step 5

Combine this mixture and the veggie mixture in a bowl and let it rest for 10 minutes.

Step 6

Meanwhile, grease a muffin tin with a little oil, then fill the mixture into the muffin mold and bake for about 30 minutes or until the top of the muffins is golden brown. If using a silicone mold as I did, it will take longer (about 35 minutes).

Step 7

Turn off the oven and let the muffins cool for at least 15 minutes (or longer) bef

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