Egg-Style Protein Breakfast Muffins
These egg-style protein breakfast muffins are a delicious, nutritious way to start the day, packed with protein, vegetables, and healthy fats to keep your energy up.
In the collections
The ingredients
- 1 tsp avocado oil
- ½ onion, small, finely chopped
- 1 red bell pepper, finely chopped
- 1 ½ cups kale, finely chopped
- 2 cups chickpea flour
- 2 cups unsweetened soy milk
- ¼ cup nutritional yeast
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp black salt, kala namak
- 1 tsp baking powder
- 1 tsp ground turmeric
- ½ tsp ground black pepper
The method
- Preheat the oven to 375°F. Grease a muffin tin with avocado oil spray. Set aside.
- In a small pan over medium heat, add the oil, onion, bell pepper, and kale. Cook for about 5 minutes. Set aside.
- In a large bowl, add all the remaining ingredients and mix until combined. Add the cooked vegetables and mix well.
- Using an ice cream scoop, divide the mixture among 10 muffin cups.
- Bake in the centre of the oven for about 25 minutes.
Storage tips
Keeps for up to 5 days in the fridge and up to 3 months in the freezer.
Nutrition facts
Per serving, for reference only.
- 230Calories
- 6 gFat
- 30 gCarbs
- 7 gFibre
- 15 gProtein
The fibre in these muffins can help improve digestion, support gut health, help keep blood sugar stable, and contribute to lowering LDL cholesterol.
These muffins provide the protein and nutrients you need without the saturated fat found in regular eggs, which can raise cholesterol and the risk of cardiovascular disease.
Turmeric, a key ingredient in this recipe, contains curcumin, a powerful antioxidant with anti-inflammatory effects.
