More so, they’re highly versatile and incredibly forgiving. These hearty vegan breakfast muffins are packed with vegetables, low in fat, protein-rich, portion-controlled, and made with wholesome ingredients. The results are these impressively eggy veggie muffins (aka mini tofu quiche cups) that are relatively low-carb! Having previously used chickpea flour as an egg alternative for vegan quiche and a frittata, I wanted to introduce tofu to the mixture to make a fluffier ‘egg’ texture. Bake up a large batch and enjoy them for several days, or pop leftovers in the freezer for several months. Best of all, these veggie muffins are meal-prep friendly too. If you’re looking for a simple, nutritious, delicious, and versatile grab n’ go breakfast/snack, these savory vegan egg muffins tick every box! They require simple prep, are truly versatile, and make for a wonderfully nutritious savory breakfast. 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, low-carb, and can be made soy-free! These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat.
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