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Vegan egg bites muffin tins

Vegan Egg Bites Muffin Tins

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 Bites
Calories: 95
Ingredients Method Notes

Ingredients
  

  • For the Egg-Free Base
  • 1 cup chickpea flour
  • 1 cup unsweetened plant-based milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric optional, for color
  • For the Mix-Ins
  • ½ cup bell peppers finely chopped
  • ½ cup spinach finely chopped
  • ¼ cup green onions sliced
  • ¼ cup mushrooms finely chopped (optional)
  • For the Muffin Tin
  • Olive oil or cooking spray

Method
 

  1. Preheat oven to 180°C (350°F) and grease a muffin tin well.
  2. In a bowl, whisk chickpea flour, plant-based milk, nutritional yeast, baking powder, salt, pepper, and turmeric until smooth.
  3. Let the batter rest for 5 minutes to thicken slightly.
  4. Gently fold in the chopped vegetables until evenly mixed.
  5. Pour the mixture into muffin cups, filling each about ¾ full.
  6. Bake for 20–25 minutes, until tops are firm and lightly golden.
  7. Remove from oven and let cool for 5 minutes before removing from the tin.
  8. Serve warm or allow to cool completely for storage.

Notes

  • Chop vegetables finely to avoid excess moisture.
  • Letting the batter rest improves texture.
  • Add smoked paprika or herbs for extra flavor.
  • These bites firm up more as they cool.