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Vegan Egg Muffin

I love convenience as do most people in the busy city I call home. Having these "egg muffins" in my fridge is perfect, as I can heat them up in the morning while getting ready for work.

They taste legit with a couple of key ingredients such as chickpea flour and kala namal (aka egg salt). I have eggs once in a while, but the rest of the time, I find chickpea flour is a great substitute and loads of fibre.

Based on the recipe by @foodwithfeeling


  • 2 cups chickpea flour + extra for lining

  • 3/4 cup nutritional yeast

  • 1/2 tbsp turmeric

  • 1/2 tbsp smoked paprika

  • 1 tsp baking powder

  • 2 cups soy milk

  • 2 cups kale, chopped and stem removed

  • 1 red onion, minced

  • 1 tsp kala namak salt, ground

  • Salt

  • Olive oil

  • Poppy seeds (optional)

  • Dijon mustard - on the side (optional)


  1. Mix all ingredients together except the olive oil, poppy seeds and mustard

  2. Line the muffin tins with olive oil, then a layer of chickpea flour - tap the remaining flour out

  3. Pour the batter in until 2/3 full

  4. Top with poppy seeds

  5. Bake in 180C pre-heated oven for 25 mins

  6. Leave for 10 mins to cool

  7. Serve with dijon mustard on the side


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