“Everything but the Bagel” Muffins

You probably know what “Everything but the Bagel” seasoning is if: (A) you religiously shop at Trader Joe’s; (B) follow tons of wellness/health/food Instagram accounts, or (C) are friends with me. Stemmed from the beloved Everything Bagel, came a seasoning blend of sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds, and poppy seeds. If you aren’t close to a Trader Joe’s, you may purchase it on Amazon!

Usually, I prefer a savory breakfast of eggs, spinach, avocado, and sometimes a couple slices of bacon. The EBTB seasoning is so delicious on eggs or avocado… it’s honestly a game changer.

This week, I wanted to meal prep a breakfast that I could take on the go, and thought, “what if I could make a homemade, healthy bagel with the seasoning?” After some research, I realized this wasn’t going to work for what I had envisioned… Hence, the “Everything But the Bagel” Muffins were born!

Take note that this muffin particular recipe calls for nutritional yeast. I love cooking with this ingredient because it gives the batter a creamy, almost cheesy taste, while also providing you with various B vitamins. Plus, it gives the muffins a sunny, yellow color.

This recipe is almost vegan, but not quite (due to the egg). It is however, dairy-free!

“Everything but the Bagel” Muffins
Makes 9 Muffins

Ingredients:
Nonstick cooking spray
2 cups all-purpose flour
3 tsp baking powder
1 tbsp sugar
3 tbsp nutritional yeast
3 tbsp melted vegan butter
1 egg
1 cup dairy-free milk, unsweetened*
Everything But the Bagel seasoning*

Directions:
1. Preheat oven to 400 degrees F. Lightly spray 12 cup muffin tin with nonstick cooking spray.
2. In a large mixing bowl, add flour, baking powder, salt, sugar, nutritional yeast. Mix well.
3. Slowly add in wet ingredients one at a time: melted butter, egg, and milk. Whisk until combined, but do not over mix.
4. Evenly scoop batter into 9 greased muffin cups. Generously sprinkle
Everything But the Bagel seasoning onto the top of each muffin. Gently press seasoning into batter.
5. Bake for 20 minutes or until golden brown. If your oven tends to be hotter, cook for 15 minutes, and check the center with a toothpick to see if batter is fully cooked.
6. Remove from oven, and let cool for at least 5 minutes. Serve with your other favorite breakfast items!

*Notes:
1. You can make your own seasoning, but I buy mine.
2. I used coconut milk for the dairy-free milk.

xx,
Amber

Did you make this and love it? Post a picture and tag @goodafeats on Insta!

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