Vegan Broccoli Rice Casserole Muffins (Oil-Free)

Learn how to make Vegan Broccoli Rice Casserole Muffins–easy, savory, plant-based muffins made with brown rice, broccoli, and a chickpea flour custard. Dairy-free, oil-free, gluten-free, budget-friendly, and great for meal prep.

Broccoli, rice, and cheese casserole is a quietly enduring, all-American dish—unflashy, deeply comforting, and reliably satisfying. My updated recipe takes that familiar, homey idea and reimagines it in a more modern, plant-based form, without losing what makes it so appealing in the first place.

Instead of eggs, a simple chickpea-flour custard binds everything together, baking up tender and savory. Brown rice adds substance and nuttiness, while nutritional yeast delivers that unmistakable cheesy depth—no dairy required. The mixture comes together quickly in one bowl, with ingredients that are practical, affordable, and easy to keep on hand.

Baked in a muffin tin, the casserole becomes something altogether new: portable (yay!), handheld, and surprisingly versatile. I love these for breakfast, alongside dinner, or straight from the fridge as a healthy snack. Comfort food=power food 😊.

Recipe Benefits

These humble broccoli rice muffins are all of the following:

• Vegan (egg-free and dairy-free)
• Gluten-free
• Oil-free
• Easy to make and bake
• Packable & portable
• Savory snack option
• High in fiber (3 grams per muffin)
• Good source of protein (5 grams per muffin)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Chickpea flour (also called garbanzo bean flour or besan)
• Plain nondairy milk (any variety, such as almond milk, oat milk, soy milk or oat milk)
• Nutritional yeast
• Seasonings: garlic powder, dried basil, salt, black pepper
• Cooked brown rice (see notes below)
• Broccoli crowns (frozen, thawed, or fresh, steamed)
• Baking powder

Cooked Brown Rice Tips

A note on brown rice:
Brown rice does take a bit longer to cook, but I have several easy, practical ways to keep this recipe weeknight simple:

• Cook and freeze your own. My favorite method is to make a big batch of brown rice, let it cool, then freeze the extra in 1- or 2-cup portions. It’s inexpensive, efficient, and incredibly convenient to have ready to go.
• Use frozen, pre-cooked brown rice. Many supermarkets—and places like Trader Joe’s—sell frozen brown rice, often at very reasonable prices, including organic options. It reheats quickly and works beautifully here.
• Reach for instant brown rice. Look for boxes of instant brown rice near other rice varieties at the grocery store. It’s a reliable shortcut and keeps prep time minimal.
• Try heat-and-eat brown rice. Shelf-stable or refrigerated packets are widely available and make this recipe especially weeknight-friendly.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Preheat the oven to 350F (180C).
• Grease or spray all 12 cups of a standard muffin tin. If you need the muffins to be 100% oil-free, use silicone muffin cup liners instead of spray.
• Whisk the chickpea flour, milk, nutritional yeast, garlic powder, basil, salt and pepper in a large bowl until blended. Let stand for 5 to 10 minutes. Whisk in the baking powder
• Stir the brown rice, broccoli and baking powder into the chickpea batter; divided evenly among prepared cups, smoothing tops.
• Bake for 18 to 22 minutes until golden brown at edges and set at center.
• Transfer to rack and cool at least 20 minutes.
• Run a dull knife around the edges of each muffin cup. Remove the muffins from their cups. Serve the savory vegan muffins warm or cool completely on the cooling rack before serving.

Storage & Reheating

• Storing leftovers:
  Once the muffins are completely cool, transfer them to an airtight container and store in the refrigerator for up to 5 days. If you’re stacking them, a small piece of parchment between layers helps keep them from sticking.
• Freezing for later:
  These muffins freeze beautifully. Let them cool, freeze in a single layer, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months, which makes them perfect for easy breakfasts or snacks down the line.
• Reheating:
  • From the fridge: A quick 30–45 seconds in the microwave does the trick, or warm them in a 350°F oven (regular or air-fryer) until heated through (it will vary depending on the oven you are using).
  • From frozen: You can microwave them straight from the freezer (about 60–90 seconds), or let them thaw overnight in the fridge and reheat in the oven.

Ingredient Substitutions

These muffins are forgiving by design. If you want to work with what you have—or tweak the flavors—any of the following swaps will work well.

• Vegetables (in place of broccoli, use about the same amount, lightly cooked and chopped): Cauliflower, Zucchini or summer squash, Kale or Swiss chard (finely chopped, stems removed), Spinach (finely chopped; use raw or wilted), Green peas, Asparagus (chopped small)
• Cooked & Cooled Grains (in place of brown rice): White rice or jasmine rice, Quinoa, Buckwheat, Steel cut oats, Amaranth, Millet, Sorghum
• Flavoring Options (instead of nutritional yeast): Finely ground toasted nuts (cashews or almonds work especially well), White or yellow miso (use sparingly for umami depth), a splash of tamari or soy sauce (reduce the salt slightly), Vegan parmesan-style seasoning or vegan shredded cheese, or Simply skip it—the muffins will still be savory, just milder.
• Dried Herbs (in place of basil): Oregano (use 1 teaspoon), Thyme (use 1 teaspoon), Italian seasoning, Herbes de Provence, Tarragon (use 1 teaspoon), Rosemary (use 1 teaspoon)

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• Vegan Broccoli Cheese Soup {grain-free, high-protein}
• Apple, Broccoli & Sunflower Seed Salad
• Vegan Sweet Potato Enchilada Bake {Oil-Free, Grain-Free}