Vegan Lunchbox Muffins

Vegan Lunchbox Muffins recipe.


1box Trader Joe's Cornbread Mix
2. 1 egg replacer = 1 Tb. ground flax seeds + 3 Tb. warm water
1/2cup oil (canola, coconut or sunflower oil)
3/4cup soy milk, original flavor
2-3 vegan breakfast sausage links, cut into 1/4
1/3cup shredded carrots
1/2cup lightly steamed broccoli florets


  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 prepared 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.

Recipe courtesy of Sarah Creighton, author and founder of Veggie Kids, is raising three veggie-loving boys in the San Francisco Bay Area along with her husband. She’s the author of a children’s book, “The Boy Who Loved Broccoli”, and a brand new eBook, “Plants Only: A Complete Vegan Two Week Meal Plan”.