I came across a recipe that just looked so good unfortunately it had a lot of eggs in it, and to be honest, it was the main ingredient.
Remembering that I had made a omelette using chickpea flour I was convinced I could make this myself. Some internet searches and some failed attempts using my omelette recipe… I finally had done it! Well with the help of someone and I need to find her blog, in all the muffin chaos, I seem to have lost it, so until I find her I won’t be crediting her but this is a modified version of someone awesome who is unknown’s recipe.
Here it is vegan breakfast nada egg muffins.
|Tweet this: Try these breakfast Nada Egg Muffins so delicious.|
- Nada Egg Ingredients
- 3 tablespoons olive oil
- 2 1/2 cups chickpea (garbanzo) flour
- 3 cups water
- 1 to 2 cloves garlic, minced
- 2 teaspoons fine sea salt only (real salt, pink Himalayan salt, ancient sea salt)
- Filling Ingredients (make sure these are minced finely I put them through my mini food processor to get the ideal size, It's quick and easy)
- 1/2 a whole Jalapeño Pepper OR (use Ground Black Pepper if Jalapeño is too hot)
- 1/2 cup mushrooms
- 1/2 cup bell pepper
- 1/2 cup onion or any other vegetable you desire if you don't like onions (kale, sundried tomatoes, spinach are some good ideas)
- Preheat the oven to 500°F.
- Grease the cups of a cupcake pan with oil, If you have cupcake wrappers use those for easy removal from pan.
- In a large bowl, whisk the flour, water, oil, salt and pepper until blended and smooth.
- Stir in your fillings.
- Scoop batter into your muffin pan.
- Bake for 12 minutes. (this varies from oven to oven so just keep watch on these the first time you make them)
- Turn muffin pan and bake for 10 to 15 minutes longer, or until golden brown.
- Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the muffins from the pan.
your breakfast with a yummy green juice or smoothie. These stay moist
if you keep them in an airtight container when storing.|