Egg muffins without the egg. Innovation at its finest. Nutritional yeast and black salt make these egg muffins 'eggy!' These are perfect for breakfast: short preparation time, pop em' in the oven, and serve. And they're just way too cute to pass up. They aren't just full of protein, soy-free, and gluten-free but also super delicious.

Breakfast ‘Egg’ Muffins [Vegan, Gluten-Free]

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For the 'Egg' Mixture:

  • 1 1/2 cups of water
  • 1 cup chickpea (gram) flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon kala namak salt (black salt) (see notes)
  • 1/2 teaspoon garlic powder
  • Pepper to taste

For the Other Ingredients:

  • Finely sliced mushrooms
  • 1/2 diced red pepper
  • Salt and pepper to taste
  • Spring onions

For the Other Things You'll Need:

  • Paper muffin baking cups


  1. Preheat your oven to 350°F.
  2. Add all 'egg' mixture ingredients into a blender and blend.
  3. Then finely sliced a few mushrooms, dice 1/2 red pepper and sauté in a bit of oil until they have softened and most of the water from the mushrooms has evaporated. Season with salt and pepper to taste.
  4. Then add the sautéed vegetables to a large bowl.
  5. Pour the 'egg' mixture into the bowl as well and add finely sliced spring onions. Mix together.
  6. Add paper baking cups to a muffin tray and spoon the mixture into the cups. It will be a bit liquidy but don't worry about it, it will work out fine. Bake in the oven for 25-30 minutes.
  7. Serve with a fresh salad on the side.


You can refrigerate them and then reheat again. Or even freeze, the chickpea flour is quite stable. You can purchase black salt online.


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