Step 1

Preheat the oven to 400 ºF and grease a 12 cup muffin tin, or use liners for easier cleanup.

Step 2

First mash the silken tofu with a fork, or blend with an immersion blender until relatively smooth. If using a fork it won't get as perfectly smooth, but that is okay, any tiny lumps left behind just add extra eggy texture to the muffin.

Step 3

In a medium mixing bowl, add the mashed tofu, the non dairy milk, canola oil, and apple cider vinegar. Mix together until relatively smooth and set aside.

Step 4

In a large mixing bowl, add the chickpea flour and whole wheat pastry flour, the salt and spices, baking powder, and baking soda. Whisk everything together.

Step 5

When the oven is fully preheated, add your wet ingredients to your dry, and mix to combine. Fold the diced seitan bacon and chives into the mixture.

Step 6

Divide evenly between the muffins, filling about 90%. Put in the middle of the oven and bake for 35-40 minutes until a tester comes out clean.

Step 7

Remove from oven and let cool for 10 minutes, then loosen the edges and gently remove the muffins from pan and place on cooling rack.

Step 8

Allow to cool to room temperature before enjoying for best texture. Serve at room temperature or reheated.