Everyone love a good brunch and this high protein and gluten free vegg muffins are the perfect recipe!
I've always been a savoury breakfast kinda gal, so creating healthy savoury breakfast is my thing. This muffins are made by mixing tofu, chickpea flour, baking soda and few herbs and spices making it a good alternative for a high protein and gluten free breakfast option.
You can play around with the filling but I prefer making a tomato, spinach and mushroom filling. You can also have them without any filling if you are short on time!
Breakfast Vegg Muffins
Prep Time: 10 min
Cook Time: 35 min
8 Ounce Tofu
3 Tbsp Nutritional Yeast
1 Tbsp Cornstarch
6 Tbsp Brown rice or chickpea flour
1 tsp baking powder
2 Tbsp Unsweetened plant based milk
1/2 tsp Paprika
1/4 tsp Onion powder
1/4 tsp Turmeric powder
1/2 tsp Black Salt ( or regular salt)
1 Tbsp Olive or avocado oil
1 Cup Cherry tomatoes, sliced in half
1 Cup Spinach
1/2 Onion, chopped
1/2 Cup Mushrooms, sliced
Grease a 9 cupcake tin with vegan butter or olive oil. Preheat oven to 350ºC/176ºF.
Place tofu in a high speed blender or food processor and blend until smooth. Add rest of omelette ingredients and blend once more until everything is well combined. Transfer to a large bowl and set aside.
Bring a pan to high heat. Add 1 tbsp of olive or avocado oil, add onion and cook for 2-3 min or until fragrant.
Lower heat to medium, add sliced mushrooms and cherry tomatoes and cook for 5 more minutes. Add spinach and cover with a lid and cook for 1 more minute.
Add veggie mix to omelette batter and mix with a spatula. Add mixture to cupcake tin, top with coconut bacon.
Bake for 25-35 minutes turning the tin around at minute 15. Let cool for 10 minutes before serving.