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Vegan Breakfast Muffins

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
Prep Time 10 minutes
Cook Time 18 minutes
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

  • Preheat oven to 400 degrees and grease a 12 well muffin pan. 
  • 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.
  • In a large bowl, 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. Don't over mix.
  • 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. 
  • Bake for 15-18 minutes until golden and baked though. Cool briefly before removing pan.