Vegan Savory Breakfast Muffins
Fast and easy recipe of vegan savory corn breakfast muffins.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 8 small muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 C cornmeal
- 1/2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp sweet paprika
- 1 tbsp coconut sugar
- 1 flax egg*
- 1 C soya milk
- 2 tsp apple cider vinegar
- 1 small purple onion, diced
- 1 small chili, minced
- 4 sun-dried tomatoes, finely chopped
Instructions
- Preheat oven to 400°F.
- Mix soya milk with apple cider vinegar. Set aside.
- In a mixing bowl combine all dry ingredients. Pour curdled soya milk and flax egg. Stir well. Now mix in onion, chili and sun-dried tomatoes.
- If you’re not using non-stick muffin molds you would like to grease them. Scoop the batter into the molds.
- Bake for 18-20 minutes.
- Take out your muffins from the oven and let them cool down slightly before removing from the molds. Then transfer onto the cooling rack.
Notes
To make flax egg combine 1 tbsp of flaxseed meal with 3 tbsp of water and set aside to thicken.
Nutrition
- Serving Size: 1 muffin
- Calories: 117
- Sugar: 3g
- Sodium: 261mg
- Fat: 1.7g
- Saturated Fat: 0.2g
- Carbohydrates: 22.7g
- Fiber: 2.1g
- Protein: 3.5g
- Cholesterol: 0mg