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  • Writer's pictureNatalya Fisher

Vegan Veggie Cheesy"Egg" Muffins

Vegan ~ Gluten Free

Vegan Cheesy Egg Muffins w/ Kale, Bell Peppers, & Zucchini

These Muffins are such a great breakfast, lunch or snack! Honestly, we eat them anytime of the day! I love how easy the are to make & how simple of a meal they become!

Chickpea flour gives these muffins the egg consistence & the Kala Nama or Black Salt really makes them taste like eggs.

Vegan Chessy Egg Muffins

w/ Kale, Bell Peppers, & Zucchini


Makes about 6 muffins. Feel free to double or triple the recipe.

These muffins freeze & reheat perfectly.


1 Cup Chickpea Flour

1 Small Yellow Onion

¼ of a Zucchini

5 Baby Bell Peppers (if you use a regular size pepper, use half the pepper)

1 Cup Raw Kale

1 ¼ Cup Water

¼ Nutritional Yeast

½ Tbsp Avocado Oil

1 tsp Garlic Powder

¼ tsp Baking Powder

¼ tsp Kala Nama aka Black Salt (this gives the egg-like taste)

⅛ tsp Black Pepper

⅛ tsp Salt

Optional: ⅓ Cup of Daiya Cheddar Shreds ( Save a little to put onto of the muffins before baking)


  1. Preheat oven to 375° degrees.

  2. Cut the onion into small cubes & saute in a pan with a little oil until translucent.

  3. Slice the peppers into half inch rings (if using a half of a normal size pepper cut into small cubes). Also cut the zucchini into small cubes & add both to the pan to saute for about a few minutes.

  4. Saute in the kale for about 2 more minutes & set aside.

  5. In a bowl add the dry ingredients & whisk well.

  6. Add in water, oil, & the saute vegetables into the batter & mix add the ingredients together. (If you are adding in the shredded cheese use half in the mix).

  7. Spray a muffin pan with a little oil & pour in the batter equally into each muffin.

  8. Top each muffin with the rest of the vegan cheese shreds.

  9. Bake for 30 minutes.

Let cool a little before taking the out but serve a warm!

Serve & Share with Love


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