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    Home » Recipes » Breakfast

    Vegan Breakfast Muffins

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    These Vegan Breakfast Muffins are studded with vegan egg, tofu bacon and vegan cheese for a savory breakfast perfect for when you're on the go. Simple and kid friendly these muffins can be made ahead of time and enjoyed throughout the busy week.

    Overhead view of Vegan Breakfast Muffin broken up on a gray plate.

    These Vegan Breakfast Muffins are a deliciously savory alternative to typical sweet muffins. They are packed with bacon pieces, egg and cheese, but completely plant based. That's right! These muffins are made with vegan egg, tofu bacon and dairy free cheese.

    You can use ready made ingredients found in the grocery store or make the add ins yourself. I made tofu bacon using the marinade from my tempeh bacon and store bought vegan egg for our muffins. You can also try my tofu scramble if you'd like to make everything from scratch.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip

    Ingredients

    The ingredients for these muffins are simple, but you'll need to prepare the bacon and egg you plan to use ahead of time. I made tofu bacon and cooked Just Egg for our muffins allowing everything cool before making the batter. If you make your own bacon, you can do it a day or two before and store in the fridge until you plan to bake the muffins to shorten the time it takes. Store bought vegan bacon will work as well so this recipe can be even simpler.

    Ingredients for Vegan Breakfast Muffins.
    • non dairy milk
    • apple cider vinegar
    • oil
    • flax egg (not shown in image above)
    • all purpose flour
    • corn meal
    • baking powder
    • sugar
    • prepared vegan egg or tofu scramble
    • prepared tofu or tempeh bacon
    • vegan cheese

    See recipe card for quantities.

    Instructions

    Prepare flax egg by whisking together 1 tablespoon of ground flax seed with 2 tablespoon of water. Set aside. Add apple cider vinegar to non dairy milk and whisk together, set aside. Preheat oven to 400 degrees and grease a 12 well muffin pan.

    Batter after mixing for Vegan Breakfast Muffins

    Whisk together flour, corn meal, baking powder and sugar. Whisk together non dairy milk, oil and flax egg. Add milk mixture to dry ingredients and whisk just to combine.

    Batter with ingredients to be folded in.

    Add vegan egg, tofu bacon and vegan cheese and fold into batter.

    Spoon batter into prepared muffin pan filling two thirds of the well. Top with additional tofu bacon if desired.

    Muffins in pan after baking.

    Bake for 15-18 minutes until golden and baked though. Cool briefly before removing from pan.

    Hint: You can make also make mini muffins, if desired. You'll need to adjust the baking time, mini muffins will take approximately 8 to 10 minutes.

    Substitutions

    • Gluten free - instead of all purpose flour, you can use a gluten free 1:1 flour
    • Bacon - instead of bacon, you can use vegan sausage or seitan pieces.
    • Soy free - you can make a chickpea flour scramble and coconut bacon if soy free is needed.

    See this chickpea omelette for a soy free option for the egg. Prepare the batter and use a spatula to scramble the mixture the same as you would an egg instead of making an omelette. And try this coconut bacon for a soy free option.

    Variations

    • Seasonings - add additional seasonings to the batter such as chili powder, garlic powder, paprika, etc.
    • Deluxe - serve with a side of fruit or smoothie and hash browns or home fries for a complete meal.
    • Kid friendly - serve with a drizzle of maple syrup!

    See this kid friendly green smoothie on my website!

    Close up of Vegan Breakfast Muffins on a gray plate with a maple syrup.

    Equipment

    You'll need a muffin pan for this recipe. A standard size pan or mini size pan will work.

    Storage

    Store the baked muffins in an air tight container in the refrigerator. Good for 2-3 days.

    We haven't tried freezing the prepared muffins yet. Let us know if you try it!

    Top tip

    Don't over mix the batter. The muffins will not be as light and fluffy if the batter is over mixed. It's ok if there are small lumps left after combining.

    If you try these Vegan Breakfast Muffins, let me know how it turns out! Leave a comment and rating below or snap a pic and tag @weelittlevegans so I'll be sure to see it.

    Print
    Vegan Breakfast Muffins
    Prep Time
    10 mins
    Cook Time
    18 mins
     

    These Vegan Breakfast Muffins are studded with vegan egg, tofu bacon and vegan cheese for a savory breakfast perfect for when you're on the go. 

    Course: Breakfast
    Cuisine: American
    Keyword: brunch, gluten free option, non-dairy
    Servings: 12 muffins
    Author: Melissa
    Ingredients
    • 1 flax egg - 1 tablespoon ground +2 tablespoon water
    • 1 cup non dairy milk
    • 1 tablespoon apple cider vinegar
    • ¼ cup oil or vegan melted butter
    • 1 cup all purpose flour
    • ½ cup corn meal
    • 1 tablespoon baking powder
    • 1 tbsp sugar
    • 1 cup prepared vegan egg or tofu scramble 
    • 1 cup prepared tofu or tempeh bacon 
    • ½ cup vegan cheese
    Instructions
    1. Preheat oven to 400 degrees and grease a 12 well muffin pan. 

    2. Prepare flax egg by whisking together 1 tablespoon of ground flax seed with 2 tablespoon of water. Set aside.

    3. Add apple cider vinegar to non dairy milk and whisk together, set aside.

    4. In a large bowl, whisk together flour, corn meal, baking powder and sugar.

    5. Whisk together non dairy milk, oil and flax egg.

    6. Add milk mixture to dry ingredients and whisk just to combine. Don't over mix.

    7. Add vegan egg, tofu bacon and vegan cheese and fold into batter.

    8. Spoon batter into prepared muffin pan filling two thirds of the well. Top with additional tofu bacon if desired. 

    9. Bake for 15-18 minutes until golden and baked though. Cool briefly before removing pan. 

    Recipe Video

    https://weelittlevegans.com/wp-content/uploads/2022/05/Breakfast-Muffins-medium.mp4
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    Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

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