Quick Vegan Egg Bites with Chickpea Flour
Learn how to bake vegan “egg” bites in a 12-cup muffin tin! These easy plant-based breakfast bites are made by combiningchickpea flour, nutritional yeast,plant-based milk, and a mix of veggies (use whatever you have on hand!).Packed with plant-based protein and fiber, they’re a great grab-and-go option forbreakfast on busy mornings. They freeze well too, so you can batch cook them!
Servings 8 Vegan Egg Bites
Calories 70kcal
Equipment
- Muffin tin
Ingredients
- 1 tsp avocado oil or cooking oil of choice
- 1 cup chickpea flour
- 1 ⅓ cup plant-based milk of choice
- 1/4 cup nutritional yeast
- 2 cups chopped vegetables of choice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat oven to 375°F. Grease muffin tin with oil, or use muffin liners.
- Whisk together chickpea flour, plant-based milk of choice, nutritional yeast, garlic powder, salt and pepper until no lumps remain.
- Stir chopped vegetables into chickpea flour mixture.
- Pour chickpea flour and vegetable evenly into muffin tin, filling about half way.
- Bake for 15-17 minutes, or until edges are slightly golden brown and middle is cooked through (do not overcook). Let cool, then enjoy!
Nutrition
Serving: 1vegan egg bite | Calories: 70kcal | Carbohydrates: 8g | Protein: 5g | Fat: 2g | Sodium: 185mg | Fiber: 2g
