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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 minutes
Cook Time 18 minutes minutes
Servings 12 muffins
Author Melissa
- 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
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.