Eggless Breakfast Muffins (Dairy-Free, Gluten-Free, Vegan)

Cooked them a bit longer to ensure the middles were cooked but turned out really good! I let a non vegan/gf friend try one and he liked it too!

There is way too much water in the ingredient list. I used 1 ½ cups of water to get that cupcake consistency. If you make these, add the water slowly. A liquid consistency will probably make the cupcakes flop. Other than that, it's quite customizable with what veggies you want to put in, and it smells really good. I personally used poudered chicken broth instead of nutritional yeast. It's worth a try if you're curious! Just be careful with the amount of water. They're sticky, so make sure to properly oil your bake wear. Edit: second time making them, made them in silicone muffin cups and put them in an air fryer, they turn out even crispier! So- you can 100% make them in an air fryer as well :))

These are an interesting beginning of something potentially good, but the recipe as-is gets a thumbs down from me. There's way too much water. Even skipping the last 1/4 cup, the batter was extremely sloshy and hard to get neatly into muffin tins. It needed more cook time than indicated, which might be due to the excess liquid or might be because I opted for frozen pepper & onions because knives aren't my friend. These muffins need oil! It will improve the texture, make them easier to remove from the muffin tin, and *fat is essential for your body to absorb all the nutrients they're packing*, esp the vitamin K from the greens. I'll try again another time, replacing 1/4-1/2 cup of water with olive oil depending on how the batter feels. I like that they're easy, pretty quick, and full of veggies. They seem like a great option to serve at brunch after some improvement. Note for next time: I used 2/3 cup frozen diced pepper and a scant 1/3 cup mirepoix, which seems like a reasonable amount in the cooked muffins.

These were good. Everyone liked them. I used whole meal flour instead