Tofu and chickpea flour work together to act as egg replacer in these muffins, and provide their soft and eggy texture. They also pack a punch of protein. Actually, protein accounts for over 20% of the calories, which is an impressive 6 grams of protein in 112 calories per muffin* (if anyone keeps track at home). I used whole wheat pastry flour for the extra protein content and higher fiber which keeps these extra healthy. But I have also successfully made the muffins with all purpose flour, and a blend of all purpose and whole wheat flour. While you could probably use all whole wheat flour in the muffins, the texture would suffer somewhat.
The muffins make the perfect breakfast on the go, or a healthy choice for a midday snack. They also deserve a spot in your brunch spread. It’s my hope that I’ll get to go hiking this weekend and if so I’m definitely bringing some of these muffins along for fuel! They are versatile, in that you can switch up the mix-ins to suit your mood/pantry, and they are not very fussy to make–seemingly unheard of as far as baked goods are concerned. I’m rather enamored of these vegan eggy muffins. They are so filling and delicious. And I love that they are good for you. I know that if you try these you’ll love them too!
Let me know in the comments if you make this dish, rate it, or tag me on Instagram! *nutrition calculation is based on using soy milk and sweet earth foods benevolent bacon
Notes:
Either vacuum packed silken tofu or refrigerated silken tofu will work for these muffins. Any seitan bacon would work in this recipe, I even used diced deli slices once for a tasty effect. Crumbled veggie sausage would also be nice in the muffins. I have a feeling that you could substitute a gluten free all purpose flour blend for the whole wheat pastry flour, but I have not tried it. If you do, please comment and let everyone know! And of course, don’t use seitan if you are trying to keep it gluten-free! Use muffin tin liners for easy, stress free clean up.
*If you don’t have whole wheat pastry flour, it can also be made with all purpose flour, or a mixture of whole wheat and all purpose flour
