Vegan Egg Frittata Muffins
Easy, delicious, vegan egg muffins are 100% plant-based, made in 1-bowl, and perfect for a quick savory breakfast or protein-packed snack.
Servings 10
Calories 108kcal
Cost $7.50
Equipment
Ingredients
- 1 ¾ cup chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 cup macadamia milk unsweetened, I use Milkadamia
- 1 cup water
- 1 cup zucchini diced
- 1 cup bell pepper diced
- ½ cup onion diced
- 1-2 cups spinach chopped
- ¼ cup parsley fresh, chopped
- chives for garnish
Instructions
- Preheat your oven to 375 degrees F and prep a muffin pan by lightly greasing it.
- In a large mixing bowl, add all of the dry ingredients and whisk.
- Add the milk and water then mix again. Add the vegetables and stir in with a spoon. Use a ¼ cup measure to add the egg mixture into your muffin pan. Garnish with chives.
- Bake for 35-45 minutes. Enjoy warm, then store leftovers in the fridge.
Notes
Make sure to store these in the fridge, not on the counter.
Do not over-bake the muffins–they will dry out. Keep an eye on them while baking. The edges should be just slightly golden.
For a fluffier egg muffin, cook for 35-40 minutes or for a crispier egg muffin, cook for 40-45 minutes.
Nutrition
Calories: 108kcal | Carbohydrates: 16g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 307mg | Potassium: 342mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1050IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 2mg
