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Veggie Breakfast Muffins Briose sarate pentru mic dejun

Veggie-Packed Breakfast Muffins

If you fancy a savory breakfast instead of a sweet one, give these veggie-packed breakfast muffins a try. Made with a chickpea flour batter and loaded with peppers, spinach and corn, they're completely vegan and ready in about 35 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Choose Serving Size 12

Ingredients 

For the base:

  • 2 cups chickpea flour
  • 1 cup plant-based milk
  • ¾ cup water
  • 3 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 4 Tbsp nutritional yeast
  • 1 tsp turmeric
  • ¼ tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

For the filling:

  • ½ red bell pepper chopped
  • ½ yellow bell pepper chopped
  • 2 cups spinach chopped
  • ⅓ cup spring onion chopped
  • 1 cup sweet corn

Instructions

  • Preheat the oven to 200°C (400°F).
  • Grease a muffin tin with a little olive oil.
  • In a large bowl, whisk together the chickpea flour and plant-based milk until well combined.
  • Add the rest of the base ingredients and mix until a thick batter forms.
  • Add all the vegetables to the batter and mix to incorporate.
  • Let the batter sit for 5 minutes.
  • Distribute the batter evenly among the muffin cups.
  • Bake for about 25 minutes, or until golden.
  • Let the muffins cool slightly before removing them from the pan.

Notes

Store in an airtight container in the fridge for up to 4 days, or reheat gently before serving. The batter can rest longer than 5 minutes if needed, and any mix of vegetables works here, so use whatever you have on hand.