Quinoa and egg muffins–made without eggs! These high-protein (6 g each), vegan “muffins” are made with a chickpea flour batter in place of the usual eggs.
- 1 cup nondairy milk (or dairy, if not vegan)
- 1/3 cup chickpea flour
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt (or to taste)
- 1/8 teaspoon turmeric (optional)
- 1–1/2 cups cooked quinoa
- 1/2 cup chopped green onions
- 1 cup non-dairy Cheddar cheese (or dairy, if not vegan)
- In a large bowl, whisk the milk, chickpea flour, yeast, olive oil, salt, and (optional) turmeric until smooth. Loosely cover and let stand 30 minutes refrigerate for up to 24 hours.
- Preheat oven to 375F. Grease, spray or line 6 cups of a standard muffin tin.
- Add the quinoa and all but 2 tablespoons of the green onions to the chickpea batter. Divide mixture evenly between the prepared cups. Divide cheese evenly among the cups, pressing down slightly into batter. Sprinkle with remaining green onions.
- Bake in the preheated oven for 20 to 25 minutes until the centers are just set. Transfer to a cooling rack and cool for at least 15 minutes. Remove from tin and serve warm or cool completely.
Quinoa: It will take 1/2 cup dry quinoa, ccoked according to package directions, to yield 1-1/2 cups.
Storage: Store in an airtight container in the refrigerator for 1 week or freeze for up to 3 months. These will keep in a lunch bag, nrefrigerated, for up to 8 hours.
- Category: Breakfast, Snack
- Serving Size: 1 "muffin"
- Calories: 154
- Sugar: 1.9 g
- Sodium: 176 mg
- Fat: 8.2 g
- Saturated Fat: 2.2 g
- Carbohydrates: 14.9 g
- Fiber: 2.5 g
- Protein: 6 g
- Cholesterol: 7 mg