SUN-DRIED TOMATO & BASIL SAVOURY MUFFINS
SUN-DRIED TOMATO & BASIL SAVOURY MUFFINS
A high-protein snack that tastes like pizza and perfect for meal-prep. These muffins are light, full of flavour and will power your busy week.
Prep Time: 25 min
Bake Time: 25-28min
INGREDIENTS
DRY INGREDIENTS:
1 1/2 cup chickpea flour
1 cup whole grain flour (I used spelt)
1/4 cup nutritional yeast
1 tsp baking soda
1 tsp baking powder
pinch of salt and black pepperp
1 tsp dried herbs/oregano
1/2 tsp garlic powder
WET INGREDIENTS
1 block (300g silken tofu)
2 flax eggs: mix 2 tbsp flax + 5 tbsp warm water
1 cup soy milk (we can use oat but recipe should say soy for the extra protein)
2 tbsp olive oil
EXTRA INGREDIENTS
1/2 cup sun-dried tomatoes (oil drained), chopped with scissors
Big handful fresh basil, chopped
Sprinkle of mixed seeds or pumpkin seeds to top.
METHOD
1. Prepare the flax egg and set aside. Pre heat oven to 180C (fan 160C).
2. Blend the silken tofu, flax egg, soy milk and olive oil in a blender until smooth.
3. In a large bowl mix all the dry ingredients together. Pour in the blended tofu mixture and combine.
4. Add the chopped sun-dried tomatoes and fresh chopped basil. Mix well and let it sit for 10 minutes before evenly filling 12 muffin cases. Sprinkle with the seeds.
5. Bake them for around 25 minutes.
6. After they are out of the oven and cooled slightly, remove them from the muffin tray and let them cool down completely on a wire rack.
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Per Muffins (if 12)
Calories: ~153 kcal
Protein: ~8g
Carbohydrates: ~18 g
Fibre: ~3.5g
Fat: ~5.4g
Iron: ~1.7 mg
Calcium: ~ 57mg
Potassium: 330 mg
Magnesium: ~ 63 mg
Zinc: ~1.25mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
