tempeh

BLT Muffins

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


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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.

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