Breakfast Protein ‘‘Egg’’ Muffins
Posted by Martina Grace | BREAKFAST
These Breakfast Protein "Egg" Muffins are a delicious and nutritious way to start your day, packed with protein, veggies, and healthy fats to keep you energized. Perfect for meal prep, they’re easy to customize and make a great grab-and-go breakfast for busy mornings!
🍽 Servings: 5 🕓 Prep Time: 5 mins 🕓 Cook Time: 30 mins
INGREDIENTS
◦ 1/2 tsp avocado oil
◦ 1/2 small onion, finely chopped
◦ 1 red bell pepper, finely chopped
◦ 1 1/2 cups kale, finely chopped
◦ 2 cups chickpea flour
◦ 2 cups soy milk, unsweetened
◦ 1/4 cup nutritionnal yeast
◦ 1 tsp dried parlsey
◦ 1 tsp garlic powder
◦ 1 tsp black salt
◦ 1 tsp baking powder
◦ 1 tsp ground turmeric
◦ 1/2 tsp black pepper
INSTRUCTIONS
1. Preheat the oven to 375F. Grease a muffin pan with avocado oil spray. Set aside.
2. In a small pan on medium heat, add the oil, the onion, the bell pepper and the kale. Let it cook for about 5 minutes. Set aside.
3. In a large bowl, add all the rest of ingredients and mix until everything is well combined. Add the cooked vegetables and mix well with a spoon.
4. With an ice cream scooper, add the mixture in the 10 holes.
5. Bake for about 25 minutes in the center of the oven.
Refrigerate up to 5 days. Can also be stored in the freezer.
🌱 Enjoy every bite,
Martina.
NUTRITION FACTS
✦ Per serving of 2 muffins: 12g of protein & 10g of fiber.
✦ The fiber in these muffins can help improve digestion, promote gut health, maintain stable blood sugar levels, and help lower LDL-cholesterol.
✦ These muffins provide the protein and nutrients you need without the saturated fats found in regular eggs, which can contribute to higher cholesterol levels and increase the risk of heart disease.
✦ Turmeric, a key ingredient in these muffins, contains curcumin, a powerful antioxidant with anti-inflammatory effects.
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