Easy, 3-ingredient vegan pesto muffins are the savory breakfast you are craving! Chickpea flour is thenot-so-secret ingredient that makes this portable breakfast possible (as well as nutritious).
Hallelujah: January is almost over.
January is a fine month in many respects (e.g., clean slate, new possibilities, and, personally, my birthday month), but sheesh, it is a challenge to make it through without freezing, succumbing to flu, or suffering from the post-holiday blues. Like a marathon, it’s an exhilarating rush at the start (This is it! Here I go!), followed by a long haul, and a strong possibility of hitting the wall (i.e., aloha resolutions, show me the sofa and some chocolate).
But here we are, days away from February, and I am here to say “You’ve got this!!!” But to make it through, you will need some great fuel to stay on task.
I’ve got some easy eats that can help you do just that. For example, my 3-ingredient vegan pesto muffins, (i.e., vegan egg breakfast cups, made with chickpea flour ).
Breakfast egg cups, mixed and studded with all matter of extras, are a great (and extremely popular; google and see) option: easy, minimal ingredients, make ahead, & portable. But if you cannot (or do not) eat eggs, you’re out of luck.
Or so you may have thought.
With some chickpea flour, water and baking powder–plus some pesto, for an instant punch of flavor–you can have light, fluffy “no-egg” breakfast cups that are everything you want in an easy, healthy portable breakfast.
Perfect Portable Food (No Refrigeration Required)
Unlike traditional egg breakfast cups, my no-egg cups require no refrigeration while toting from point A to point B. You can wrap, tote, and go without any worries of spoiling.
I used my easy vegan pesto recipe to make these, but you can use a ready-made pesto, too (opt for a cheese-free variety if you need to keep these vegan).
No pesto? No problem. You can whip up a wintery, inexpensive pesto in no time using kale or parsley, plus some garlic, nuts/seeds and olive oil (perhaps some nutritional yeast, too–it delivers a great cheese-y flavor, plus protein).
Alternatively, replace the pesto with 3 tablespoons of olive oil (or the oil of your choice), along with the seasonings you prefer. It’s still January, so you deserve to flavor these any which way that you like!
Be Careful, Do Not Overbake
Be careful not to overbake these, or they will become more bread-y than egg-y.
They will still be delicious, but more like a savory muffin (mmm…savory muffin…). Stick with the cooking time range provided and they will be fluffy, but also slightly custardy towards the middle (truly, they are like eggs).
Healthy Highlights of 3-Ingredient Vegan Pesto Muffins
In addition to great flavor, these follow up on my fueling promise:
super-low in sugar
grain-free & gluten-free
a healthy doses of protein
healthy fat (olive oil + nuts/seeds from the pesto)
a mere 96 calories per muffin
In short, these muffins deliver the nutrients (and satisfaction!) you need to power through the day, and on into February!
So if you’ve got five minutes, whip up a batch tonight. No need to wait for the morning to eat them: breakfast for dinner sounds mighty fine for a cold, grey January night.