Vegan Spinach and Tofu Breakfast Muffins Recipe

/ Vegan Recipes / By

These Vegan Spinach and Tofu Breakfast Muffins are a nutritious and delicious way to start your day. Packed with protein from tofu and loaded with fresh spinach, they make for a satisfying breakfast option that is both healthy and filling.

This vegan recipe is easy to prepare and can be made in advance for busy mornings. Enjoy them warm or cold, and feel free to customize with your favorite herbs or spices.

Savory Vegan Breakfast Muffins

Savory vegan muffins with spinach and tofu on a plate, served with almond milk.

These muffins combine silken tofu and spinach with whole wheat flour, creating a moist and flavorful breakfast treat. The recipe yields about 12 muffins and takes approximately 30 minutes to prepare and bake.

Ingredients

  • 1 cup silken tofu, drained
  • 2 cups fresh spinach, chopped
  • 1 cup whole wheat flour
  • 1/2 cup almond milk or any plant-based milk
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Optional: chopped sun-dried tomatoes or olives for added flavor

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. Prepare the Batter: In a large mixing bowl, blend the silken tofu until smooth. Add the almond milk, olive oil, and nutritional yeast, and mix until well combined.
  3. Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.
  4. Mix Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped spinach and any optional ingredients like sun-dried tomatoes or olives.
  5. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for later.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes

Nutrition Information

  • Servings: 12 muffins
  • Calories: 120kcal
  • Fat: 5g
  • Protein: 4g
  • Carbohydrates: 15g

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