Vegan Eggy Bacon and Chive Muffins

Preheat the oven to 400 ºF and grease a 12 cup muffin tin, or use liners for easier cleanup.

First mash the silken tofu with a fork, or blend with an immersion blender until relatively smooth. If using a fork it won't get as perfectly smooth, but that is okay, any tiny lumps left behind just add extra eggy texture to the muffin.

In a medium mixing bowl, add the mashed tofu, the non dairy milk, canola oil, and apple cider vinegar. Mix together until relatively smooth and set aside.

In a large mixing bowl, add the chickpea flour and whole wheat pastry flour, the salt and spices, baking powder, and baking soda. Whisk everything together.

When the oven is fully preheated, add your wet ingredients to your dry, and mix to combine. Fold the diced seitan bacon and chives into the mixture.

Divide evenly between the muffins, filling about 90%. Put in the middle of the oven and bake for 35-40 minutes until a tester comes out clean.

Remove from oven and let cool for 10 minutes, then loosen the edges and gently remove the muffins from pan and place on cooling rack.

Allow to cool to room temperature before enjoying for best texture. Serve at room temperature or reheated.