This is super fast and easy recipe of vegan savory breakfast muffins. Just mix all ingredients in a bowl and throw it in the oven for 20 minutes while you’re doing your morning routine.
Pack your breakfast muffins with favorite veggies. You can add bell pepper, zucchini, spring onions, olives – whatever is in season or in your fridge.
The muffins are delicious while they are still a bit warm. Yum!
Preheat oven to 400°F.
Mix soya milk with apple cider vinegar. Set aside.
In a mixing bowl combine all dry ingredients. Pour curdled soya milk and flax egg. Stir well. Now mix in onion, chili and sun-dried tomatoes.
If you’re not using non-stick muffin molds you would like to grease them. Scoop the batter into the molds.
Bake for 18-20 minutes.
Take out your muffins from the oven and let them cool down slightly before removing from the molds. Then transfer onto the cooling rack.
Note: to make flax egg combine 1 tbsp of flaxseed meal with 3 tbsp of water and set aside to thicken.
PrintVegan Savory Breakfast Muffins
Fast and easy recipe of vegan savory corn breakfast muffins.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 8 small muffins
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 C cornmeal
- 1/2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp sweet paprika
- 1 tbsp coconut sugar
- 1 flax egg*
- 1 C soya milk
- 2 tsp apple cider vinegar
- 1 small purple onion, diced
- 1 small chili, minced
- 4 sun-dried tomatoes, finely chopped
Instructions
- Preheat oven to 400°F.
- Mix soya milk with apple cider vinegar. Set aside.
- In a mixing bowl combine all dry ingredients. Pour curdled soya milk and flax egg. Stir well. Now mix in onion, chili and sun-dried tomatoes.
- If you’re not using non-stick muffin molds you would like to grease them. Scoop the batter into the molds.
- Bake for 18-20 minutes.
- Take out your muffins from the oven and let them cool down slightly before removing from the molds. Then transfer onto the cooling rack.
Notes
To make flax egg combine 1 tbsp of flaxseed meal with 3 tbsp of water and set aside to thicken.
Nutrition
- Serving Size: 1 muffin
- Calories: 117
- Sugar: 3g
- Sodium: 261mg
- Fat: 1.7g
- Saturated Fat: 0.2g
- Carbohydrates: 22.7g
- Fiber: 2.1g
- Protein: 3.5g
- Cholesterol: 0mg
Keywords: muffins, corn, breakfast, vegan, vegetarian, American
