Why you’ll love this breakfast muffin recipe:
Flavorful: Spices, jalapenos, zucchini, cheese, these savory muffins are filled with so much that adds a ton of flavor Versatile: Swap out the spices, swap in different veggies, get creative with this recipe Quick: Prep these in 10 minutes and have them ready in 30
How to make this breakfast muffin recipe:
How can I make these muffins gluten-free? Use Bob’s Red Mill 1:1 Gluten-Free Flour Blend to make this gluten-free. How to make vegan buttermilk: 1 cup plant-based milk and add 1 tbsp of lemon juice or apple cider vinegar to it. Stir till combined and set for 5 minutes. It will curdle. How can I customize these? Customize your muffins and add any spices, vegetables, cheeses, etc. that you would like! Make sure to stir these types of ingredients in after blending (except spices). Storage: Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Other muffin recipes you’ll love:
Vegan Banana Bread Muffins Chocolate Avocado Muffins Vegan Brownie Muffins
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