Baking powder: This leavening agent will help to provide lift and texture to vegan egg muffins.

Check the recipe notes for substitutions.

Chickpea flour: Also called garbanzo bean flour.

You may also be able to use medium-firm tofu, though I haven’t tried.

Tofu: You’ll need either store-bought firm silken tofu or make my homemade soy-free silken chickpea tofu (the white version) for these veggie muffins.

Ingredients For These Low-Carb Veggie Muffins The Tofu ‘Egg’ Mixture: If you love savory breakfast recipes, alongside these vegan savoury muffins, you might also enjoy these Korean scallion pancakes, a red lentil flour omelette, tofu scrambled eggs, or even a hearty vegan breakfast burrito! Just remember the exact calories and carbs will vary based on the tofu, veggies, and add-ins used.

Plus, at around 80-90 kcal per muffin and 7 g net carbs, these make for a wonderfully nutritious low-calorie, low-carb snack. Once baked, enjoy these vegetable muffins as a grab n’ go breakfast or snack, enjoy as part of a brunch/ appetizer spread (alongside vegan wafflesand pancakes), or serve topped with avocado slices, salsa (optional), and a dollop of dairy-free yogurt. I’ve made several batches with different types of tofu (regular silken tofu and homemade soy-free silken tofu), other veggies, and even extra add-ins, all with excellent results. More so, they’re highly versatile and incredibly forgiving. These hearty vegan breakfast muffins are packed with vegetables, low in fat, protein-rich, portion-controlled, and made with wholesome ingredients. The results are these impressively eggy veggie muffins (aka mini tofu quiche cups) that are relatively low-carb! Having previously used chickpea flour as an egg alternative for vegan quiche and a frittata, I wanted to introduce tofu to the mixture to make a fluffier ‘egg’ texture. Bake up a large batch and enjoy them for several days, or pop leftovers in the freezer for several months. Best of all, these veggie muffins are meal-prep friendly too. If you’re looking for a simple, nutritious, delicious, and versatile grab n’ go breakfast/snack, these savory vegan egg muffins tick every box! They require simple prep, are truly versatile, and make for a wonderfully nutritious savory breakfast. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat.

Veggie quiche muffins