SpryLiving.com has a ton of great lunchbox packing recipes to prepare you for back-to-school time (or back-to-work for some of you).  This muffin recipe was one of featured packable recipes along with other tasty ones!
These Vegan Lunchbox Muffins are sure to be a favorite!  Filled with vegan sausage, carrots and broccoli these little muffins are a complete meal in themselves.  The ground flax seeds not only serve as an egg replacement but add extra omega-3’s and fiber!
 
Vegan Lunchbox Muffins
makes 1 dozen muffins
 
Ingredients:
1 box Trader Joe’s Cornbread Mix
1 egg replacer = 1 Tb. ground flax seeds + 3 Tb. warm water
1/2 C. oil (canola, coconut or sunflower oil)
3/4 C. soy milk, original flavor
2-3 vegan breakfast sausage links, cut into 1/4″ pieces
1/3 C. shredded carrots
1/2 C. lightly steamed broccoli florets
Directions:
1.  Prepare egg replacer by mixing together ground flax seeds and warm water in a small bowl.  Set aside to let it “gel” up.
2.  Preheat oven to 350F.  In a large bowl, mix together boxed cornbread mix, oil, soy milk and egg replacer until just combined.  Do not over mix!  Stir in sausage, carrots and broccoli.
3.  Spray a muffin tin (use various sizes for fun!) with non-stick cooking spray.  Fill muffin tins 2/3 full of cornbread batter.  Bake for 11-13 minutes or until a toothpick inserted in the center of one muffin comes out clean.  They should be slightly golden brown.  Let cool for 5 minutes before removing from the pan.
These muffins are filled with sausage, carrots and broccoli!
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Lunchbox Muffins
Serves: makes 1 dozen muffins
 
Ingredients
  • 1 box Trader Joe's Cornbread Mix
  • 1 egg replacer = 1 Tb. ground flax seeds + 3 Tb. warm water
  • ½ C. oil (canola, coconut or sunflower oil)
  • ¾ C. soy milk, original flavor
  • 2-3 vegan breakfast sausage links, cut into ¼" pieces
  • ⅓ C. shredded carrots
  • ½ C. lightly steamed broccoli florets
Instructions
  1. Prepare egg replacer by mixing together ground flax seeds and warm water in a small bowl.  Set aside to let it "gel" up.
  2. Preheat oven to 350F.  In a large bowl, mix together boxed cornbread mix, oil, soy milk and egg replacer until just combined.  Do not over mix!  Stir in sausage, carrots and broccoli.
  3. Spray a muffin tin (use various sizes for fun!) with non-stick cooking spray.  Fill muffin tins ⅔ full of cornbread batter.  Bake for 11-13 minutes or until a toothpick inserted in the center of one muffin comes out clean.  They should be slightly golden brown.  Let cool for 5 minutes before removing from the pan.

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