BLT Muffins

Your kids will love this breakfast classic made into a grab-and-go lunch.

Faux bacon and kale make this a delicous and nutritious lunchtime special. 

Makes 12 muffins

What You Need:

2 cups whole wheat flour
1 tablespoon baking powder
1 tablespoon sugar (I use coconut palm sugar)
1 teaspoon sea salt
1 cup non-dairy milk
3/4 vegan mayonnaise
1/2 cup chopped fakin’ bacon tempeh
1/2 cup chopped sun-dried tomatoes, or 1/2 cup fresh tomatoes, seeded and diced
1/4 cup finely minced kale

What You Do:

  1. Preheat oven to 400 degrees and generously grease a muffin tin or line with cupcake liners.
  2. In a large bowl, combine flour, baking powder, sugar, and salt. In a separate bowl, add milk and mayonnaise. Whisk until combined.
  3. Add wet ingredients to dry ingredients and mix until combined. Fold in tempeh, tomatoes, and kale.
  4. Bake for 20 to 25 minutes, or until golden brown. Cook until inserted toothpick comes out clean.
 Comments

More Recipes

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

Homemade Marinara Sauce

Pasta’s perfect partner doesn’t get better than this family recipe.
Read More »

Chocolate Chip Cookie Dough Mini-Muffins

The classic cookie gets a healthy makeover with these muffins.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »