Savoury 'Eggy' Breakfast Muffins

Recipe and images courtesy of Romy London (@romylondonuk on Instagram

Tired of the same old breakfast routine? Get ready to rock your mornings with these protein-packed powerhouses! These savoury vegan muffi ns aren't just any ordinary breakfast - they're your new secret weapon for conquering the day! Packed with veggies and plant-based protein from chickpea fl our and fl axseed, they're perfect for meal prep and will keep you full until lunch.

Prep time: 15 minutes
Cooking time: 30-35 minutes

Ingredients (serves 8)

• 2 flax eggs (2 tbsp flax seeds + 6 tbsp water)
• 180g chickpea flour
• 60g plain flour
• 15g nutritional yeast
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• ½ tsp oregano
• 1/4 tsp black salt (kala namak)
• 1/4 tsp black pepper
• 230 ml plant milk
• 60 ml olive oil
• 1 tbsp tomato paste
• 30g finely chopped spinach
• 75g diced red bell pepper
• 75g sweetcorn

Optional: pumpkin seeds for topping

Instructions

1. Start by preheating your oven to 190°C and line a muffin tin with 8 muffin cases.
2. To make your flax eggs, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Give it a good stir and let it sit for 5-10 minutes until it becomes thick and gloopy - this will be your egg replacer.
3. While the flax eggs are setting, grab a large bowl and mix together all your dry ingredients: the chickpea flour, plain flour, nutritional yeast, baking powder, baking soda, and all your seasonings (garlic powder, onion powder, turmeric, smoked paprika, oregano, both salts, and pepper). Give it a good whisk to ensure everything is well combined.
4. In a separate bowl, whisk together your wet ingredients: the plant milk, olive oil, tomato paste and your prepared flax eggs until they're smoothly combined.
5. Make a well in the center of your dry ingredients and pour in your wet mixture. Using a spatula or wooden spoon, fold everything together until just combined. Be careful not to overmix!
6. Gently fold in your chopped spinach, diced red pepper, and sweetcorn until they're evenly distributed throughout the batter.
7. Spoon your mixture into the prepared muffin cases, filling each one about ¾ full. If you're using them, sprinkle some pumpkin seeds on top of each muffin for an extra crunch.
8. Pop them in your preheated oven and bake for 22-25 minutes. You'll know they're done when they're golden brown on top and a skewer inserted into the center comes out clean.
9. Let them cool in the tin for about 5 minutes before removing them from the muffin cases.

These muffins are delicious warm, but they also make a great grab-and-go breakfast once cooled! They keep well in an airtight container in the fridge for up to 4 days, or you can freeze them for up to 3 months. To reheat, just pop them in the microwave for 20-30 seconds until warmed through.