Vegan Breakfast Muffins (Egg-Free & Protein-Packed)

These vegan breakfast muffins are fluffy on the inside, golden on the outside, and loaded with colorful veggies 🌱
Think mini frittatas, but completely egg-free, dairy-free, and meal-prep friendly. Perfect for busy mornings, brunch spreads, or healthy grab-and-go snacks.

If you’re building a vegan recipe blog, this one is a must-have staple.

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🛒 Ingredients

🧁 Muffins (Makes 8–10)

• 14 oz (400 g) firm tofu, drained
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 2 tbsp plant milk (soy or oat work best)
• 1 tbsp lemon juice
• 1 tsp baking powder
• ½ tsp turmeric (for color)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & black pepper, to taste

🥕 Veggie Mix-Ins (chopped small)

• Mushrooms
• Spinach or kale
• Bell peppers
• Green onions

(Use about 1½–2 cups total veggies)

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👩‍🍳 How to Make Vegan Breakfast Muffins

1️⃣ Preheat & Prep

Preheat oven to 375°F (190°C).
Grease or line a muffin tin.

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2️⃣ Blend the Base

Add tofu, nutritional yeast, olive oil, plant milk, lemon juice, baking powder, turmeric, garlic powder, onion powder, salt, and pepper to a blender.
Blend until smooth and creamy.

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3️⃣ Fold in Veggies

Pour mixture into a bowl and gently fold in chopped vegetables.

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4️⃣ Fill & Bake

Spoon mixture into muffin cups (¾ full).
Bake for 25–30 minutes, until tops are set and lightly golden.

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5️⃣ Cool & Enjoy

Let cool for 10 minutes before removing — they firm up as they rest.

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🧊 Storage & Meal Prep

• Fridge: up to 5 days
• Freezer: up to 2 months
• Reheat: microwave or toaster oven

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