Eggplant Muffin


Stop feeling rushed when you want to eat; grab that savory muffin!  This Baked Eggplant Muffin provides a ton of protein and tastes Dar-licious! Eggplants have a lot of nutrients and can be cooked in multiple ways. Eggplants supply healthy carbohydrates and Omega 3-6.  So, why not give yourself a well-balanced meal on the go?

Recipe Stats:  60 Calories (each), 9g Protein,  5g Carbs, 1g Fat, 2 g Sugar, 20.3% Vitamin C, 11.4% Vitamin A, 6% Iron, 3% Calcium



1 medium eggplant, chopped
1/2 Vegan Beefless
1/4 cup onion, chopped
3 cloves garlic, minced
1 cup fresh mushrooms, chopped
1/4 cup Red Pepper chopped
1/2 cup Broccoli chopped
1/2 teaspoon pepper
1/2 cup fresh basil, chopped
1 teaspoon dried thyme
2 teaspoons crushed red-pepper flakes
1 teaspoon Cayenne Pepper
1/4 cup Yeast Flakes (optional or get Vegan Parmesan)
Siracha (optional)
Flax egg or use chai seed Recipe


1.  Preheat oven to 400º F.

2.  In a large skillet coated with nonstick cooking spray, sauté the onions and garlic until translucent. Add chopped eggplant, season with cayenne pepper, and sauté for 5 minutes or until tender.

3.  During that time, prepare another large skillet with nonstick cooking spray. Sauté the garlic and add Beef-less, pepper, and cayenne pepper until the beefless is warm.

4.  After the eggplant is slightly tender, add mushrooms, broccoli, red pepper, basil, thyme, crushed red, and pepper on low heat and covered.

5.  Turn the stove off.

6.  Add the cooked beefless , vegetable mixture, 1/8 c nutritional yeast flakes, and flax egg.  Mix it up thoroughly.

7.  Spray down the muffin pan (if desired, use muffin sleeves).  Then, scoop ¼-cup of the mixture to each cup and sprinkle with additional yeast flakes and Siracha, if desired.

9.  Place the muffin tin in the oven, and cook at 400º F for 15-20 minutes or slightly longer to make sure it’s fully cooked

Use any excess mixture to make Baked Eggplant Loaf or to make a combo of Stuffed Eggplant.

Enjoy! It’s Dar-licious!

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