Vegan Egg Muffins

Step 1

Preheat your oven to 375° F (190° C).

Step 2

Put 1 1/2 cups chickpea flour, 1/3 cup nutritional yeast, 1 1/2 tsp salt, and 1 tsp dry herbs in a medium-sized mixing bowl and give it all a stir.

Step 3

Add 1 cup of water and stir well until it forms a smooth paste.

Step 4

Add the remaining 1 cup of water and 1/3 cup of olive oil and stir well until all of the oil is incorporated.

Step 5

Toss in about 1 1/2 cups of finely chopped veggies of your choice. (You can also add some shredded vegan cheese, vegan bacon bits, or vegan sausage crumbles at this time.)

Step 6

Scoop about 1/4 cup of the batter into greased into a greased muffin tins and fill to the top.

Step 7

Bake at 375°F (190° C)for about 30 minutes until they are dry on the top and have small cracks.

Step 8

Take out of the oven, let cool for about 15 minutes, then run a sharp knife around the edges to help release them from the muffin tin. Flip the muffin tin over onto a clean countertop and they will fall out.