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.
Servings 12 muffins
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.
