These pesto muffins are simply brilliant as a party snack, light lunch, or grab-and-go savoury breakfast.
Sun-dried tomatoes and Kalamata olives add a flavourful kick to this healthy recipe.
Health
Time
30mCost
282 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
8
Soak the dry tomatoes in a bowl of warm water for 10 minutes. Meanwhile, blitz the pesto ingredients in your blender until smooth.
Baby Spinach | 40g |
---|---|
Pecans (or Walnuts) | 40g |
Water | 3tbsp |
Garlic Powder | 0.5tsp |
Extra Virgin Olive Oil | 1tbsp |
Wholemeal Flour | 280g |
---|---|
Starch (Potato or Corn) | 20g |
Baking Powder | 2tsp |
Soy Yogurt | 180g |
Almond Milk | 150mL |
Extra Virgin Olive Oil | 70mL |
Pitted Kalamata Olives | 60g |
Dry Sun-dried Tomatoes | 40g |
Nutritional Yeast | 25g |
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In a bowl, combine wholemeal flour, sifted starch, baking powder, and a pinch of salt.
Baby Spinach | 40g |
---|---|
Pecans (or Walnuts) | 40g |
Water | 3tbsp |
Garlic Powder | 0.5tsp |
Extra Virgin Olive Oil | 1tbsp |
Wholemeal Flour | 280g |
---|---|
Starch (Potato or Corn) | 20g |
Baking Powder | 2tsp |
Soy Yogurt | 180g |
Almond Milk | 150mL |
Extra Virgin Olive Oil | 70mL |
Pitted Kalamata Olives | 60g |
Dry Sun-dried Tomatoes | 40g |
Nutritional Yeast | 25g |
Now, add the pesto, yogurt, milk, oil, nutritional yeast, chopped tomatoes and olives to the bowl.
Baby Spinach | 40g |
---|---|
Pecans (or Walnuts) | 40g |
Water | 3tbsp |
Garlic Powder | 0.5tsp |
Extra Virgin Olive Oil | 1tbsp |
Wholemeal Flour | 280g |
---|---|
Starch (Potato or Corn) | 20g |
Baking Powder | 2tsp |
Soy Yogurt | 180g |
Almond Milk | 150mL |
Extra Virgin Olive Oil | 70mL |
Pitted Kalamata Olives | 60g |
Dry Sun-dried Tomatoes | 40g |
Nutritional Yeast | 25g |
Work the ingredients into a smooth batter and then divide it among muffins cases or cups filling them to the top.
Baby Spinach | 40g |
---|---|
Pecans (or Walnuts) | 40g |
Water | 3tbsp |
Garlic Powder | 0.5tsp |
Extra Virgin Olive Oil | 1tbsp |
Wholemeal Flour | 280g |
---|---|
Starch (Potato or Corn) | 20g |
Baking Powder | 2tsp |
Soy Yogurt | 180g |
Almond Milk | 150mL |
Extra Virgin Olive Oil | 70mL |
Pitted Kalamata Olives | 60g |
Dry Sun-dried Tomatoes | 40g |
Nutritional Yeast | 25g |
Bake the muffins for 20 minutes at 200°C (390°F) and transfer them onto a wire rack to cool down evenly.
Baby Spinach | 40g |
---|---|
Pecans (or Walnuts) | 40g |
Water | 3tbsp |
Garlic Powder | 0.5tsp |
Extra Virgin Olive Oil | 1tbsp |
Wholemeal Flour | 280g |
---|---|
Starch (Potato or Corn) | 20g |
Baking Powder | 2tsp |
Soy Yogurt | 180g |
Almond Milk | 150mL |
Extra Virgin Olive Oil | 70mL |
Pitted Kalamata Olives | 60g |
Dry Sun-dried Tomatoes | 40g |
Nutritional Yeast | 25g |
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