Power up your mornings with our protein-packed plant-based muffins.

Time to make: 45 minutes + overnight soak | Yields: 11 servings

Method

1. Soak millet and quinoa overnight. In the morning, drain the water and rinse.

2.  Pour the aquafaba into the blender and blend at the highest speed until a foamy structure is formed.

3. Add soaked millet, quinoa, and other ingredients except for baking soda, tofu, and sesame seeds.

4.  Blend until a smooth texture forms. Remove the blade, add tofu and baking soda, and mix well. Pour into silicone muffin cups that you have slightly greased. Sprinkle with sesame seeds.

5. Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes. After 20 minutes, pierce one with a toothpick or knife, and if nothing sticks to it, it means they are ready.

6. Let them cool for a bit, and then take them out of the silicone cups. Enjoy immediately and store leftovers in an airtight container in the refrigerator for yup to seven days.

We love them with our hummus or salsa.

Notes

SOAKING: I recommend soaking overnight (~ 8 hours). However, I tested making them even after 2-3 hours of soaking, and they were amazing. Keep in mind you might need a little bit more liquid ( 2-3 tbsp of water)

AQUAFABA: The recipe was great, even with liquid from other beans like kidneys. If you don’t have it on hand, you can still make muffins with regular water, but they won’t be as fluffy. The flavor stays amazing.

SPICES: Add your favorite spice to make these muffins more according to your taste. I love chili and garlic.

Nutrition facts per serving:

Energy: 70kcal | Carbs: 9 g | Protein: 3 g | Fat: 3 g