Eggless Breakfast Muffins (Dairy-Free, Gluten-Free, Vegan)

Eggless Breakfast Muffins are mini plant-based frittatas made with chickpea flour, bell pepper, red onion, jalapeño, spinach, and seasoning.

1 3/4 cups chickpea flour
1/4 cup nutritional yeast
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1 bell pepper diced
1/4 red onion diced
Handful of spinach chopped
2 1/4 cups water
Salt and pepper to taste
More veggie ideas: Jalapeño, Zucchini, Squash, Tomatoes, Carrots, Mushrooms

Preheat oven to 375F and prepare a nonstick muffin pan.
In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking powder, garlic powder, dried basil, dried parsley, salt, and pepper.
Stir in bell pepper, red onion, spinach, and any other vegetables. 

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