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Vegan Protein Muffins

Vegan Protein Muffins

Prep time
10 minutes
Total time
Category: Breakfast, Snacks
Serves: 3
Allergens: Mushrooms, Olives, Tomatoes


For the muffin

  • 1 tsp baking powder
  • 1 tsp black salt (kala namak)
  • ¼ cup chickpeas
  • 1 dash dried smoked paprika (optional)
  • 1 tsp garlic powder
  • 3 tbsps nutritional yeast
  • 12 oz silken tofu
  • 1 tsp turmeric powder

For the vegetables

  • ½ cup mushroom (thinly sliced)
  • 1 tsp olive oil
  • 1 medium shallot (thinly sliced)
  • 1 small tomato (diced)


  1. Preheat the oven to 390 F (200 C).
  2. Heat up the oil in a skillet and sautee the vegetables for about 5 minutes.
  3. Use a bowl and mash the chickpeas with a fork, mix with the rest of the ingredients until smooth, add tomatoes, onions and mushrooms last.
  4. Use a muffin tin covered with suitable paper or a ramekin.
  5. Bake for 30 minutes or longer if you prefer a firmer texture add 5-10 more minutes.
  6. Let the muffins completely cool down to firm, enjoy!

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