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Vegan Breakfast Cups

Rise and shine to a delicious and nutritious breakfast with these vegan breakfast cups, loaded with protein-packed chickpeas and veggies. Perfect for meal prep, these cups are the perfect grab-and-go breakfast for busy mornings.

Tasty Team
78% would make again

Under 30 minutes

Under 30 minutes


for 24 servings

  • 2 cups chickpeas (320 g), dried
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon baking soda
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon nutritional yeast
  • 1 ½ cups water (360 mL)
  • 1 cup almond milk (240 mL)
  • 1 tablespoon apple cider vinegar

Optional Toppings

  • pepper
  • onion
  • broccoli
  • mushroom


  1. In a powerful blender, pulse chickpeas until they reach a powder-like state.
  2. Transfer chickpea flour to a strainer and strain over a large bowl.
  3. Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
  4. Preheat oven to 400ºF (200ºC)
  5. In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
  6. Pour the liquid mixture into the dry mixture and whisk until smooth.
  7. Let batter rest for 2 minutes.
  8. Pour the mixture into a cupcake tin and add your toppings of choice
  9. Bake 15 minutes.
  10. Allow to cool, but serve warm.
  11. Enjoy!
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