Mornings can feel rushed, but that doesn’t mean you have to sacrifice a nourishing, flavorful start to your day. Imagine opening your fridge and finding a batch of perfectly golden Vegan Egg Muffins (Alternative of egg muffins) waiting for you — soft, savory, and brimming with colorful, fresh veggies. Each muffin is a little powerhouse of plant-based goodness, combining fluffy chickpea flour with tender zucchini, juicy tomatoes, and fragrant herbs to create a breakfast that's as beautiful as it is satisfying.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes🛒 Ingredients:
- 7 ounces (200g) boiled potatoes, mashed
- 1 tablespoon olive oil
- 8–10 cherry tomatoes, quartered
- 1½ cups (180g) chickpea flour
- 1 teaspoon sea salt
- 1½ cups (360ml) room-temperature water
- 12–15 fresh basil leaves, roughly chopped
- 1 handful fresh spinach or kale, roughly chopped
- 7 ounces (200g) zucchini, diced (about 1 cup)
- 2 spring onions, finely sliced
- Black pepper, to taste
👩🍳 Instructions:
- Prepare the Potatoes
Boil the potatoes until tender (about 10 minutes), then drain and mash them. Let them cool slightly.- Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a non-stick muffin tray with olive oil or line with silicone muffin cups.- Sauté the Zucchini
Heat a drizzle of olive oil in a pan. Add the diced zucchini and sauté for about 5 minutes until slightly softened. Season lightly with salt and pepper, then remove from heat.Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These Recipes- Mix the Batter
In a large bowl, whisk the chickpea flour, sea salt, and water together until smooth. Stir in the mashed potatoes, basil, spinach, and sautéed zucchini.- Assemble the Muffins
Spoon the mixture evenly into the prepared muffin tray. Press a few cherry tomato pieces into each muffin and sprinkle with sliced spring onions.- Bake
Bake for 30–35 minutes until the tops are golden and a toothpick inserted into the center comes out clean.- Cool
Let the muffins cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Storage:
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Place in a freezer-safe container, separating layers with parchment paper, and freeze for up to 1 month.
- Reheat: Microwave for about 30 seconds or warm in a toaster oven.
Tips & Variations:
- Eggy Flavor: Add a pinch of black salt (Kala Namak) to create an egg-like taste.
- Cheesy Boost: Stir in a handful of dairy-free shredded cheese for extra richness.
- Veggie Switch: Try mushrooms, peppers, or cooked broccoli for different flavors.
- Spicy Option: Add a pinch of cayenne pepper or red pepper flakes to spice them up.
These Vegan Egg Muffins are so hearty and full of savory goodness that they'll have everyone reaching for seconds — even non-vegans!