These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat.
Vegetable muffins are perfect as a grab n’ go snack, breakfast for toddlers, kids, and adults alike! They’re dairy-free, gluten-free, vegan, low-carb, and can be made soy-free!
Heat the oil in a skillet, then add the chopped veggies of choice and the spices. Sauté for about 5 minutes, or until all the liquid of the veggies evaporates.
Add 2-3 tablespoons of dairy-free milk and blend again until the mixture is smooth, but still thick. You can optionally also stir in nutritional yeast for a slightly cheesy flavor.
Grease a muffin tin with a little oil, then fill the mixture into the muffin mold and bake for 30-35 minutes or until the top of the muffins is golden brown.