RECIPE STORY

Savoury Vegan Muffins with Pesto

by

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

30m

Cost

Nutrients

282 kcal

Carbs 27 grams

Sugars 2 grams

Total Fats 15 grams

Saturates 1 grams

Fibers 6 grams

Proteins 9 grams

Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Soy
  • Gluten

Servings

8

Step 1

Soak the dry tomatoes in a bowl of warm water for 10 minutes. Meanwhile, blitz the pesto ingredients in your blender until smooth.

Ingredients List

Pesto


Baby Spinach40g
Pecans (or Walnuts)40g
Water3tbsp
Garlic Powder0.5tsp
Extra Virgin Olive Oil1tbsp

Muffins


Wholemeal Flour280g
Starch (Potato or Corn)20g
Baking Powder2tsp
Soy Yogurt180g
Almond Milk150mL
Extra Virgin Olive Oil70mL
Pitted Kalamata Olives60g
Dry Sun-dried Tomatoes40g
Nutritional Yeast25g

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Step 2

In a bowl, combine wholemeal flour, sifted starch, baking powder, and a pinch of salt.

Ingredients List

Pesto


Baby Spinach40g
Pecans (or Walnuts)40g
Water3tbsp
Garlic Powder0.5tsp
Extra Virgin Olive Oil1tbsp

Muffins


Wholemeal Flour280g
Starch (Potato or Corn)20g
Baking Powder2tsp
Soy Yogurt180g
Almond Milk150mL
Extra Virgin Olive Oil70mL
Pitted Kalamata Olives60g
Dry Sun-dried Tomatoes40g
Nutritional Yeast25g
Step 3

Now, add the pesto, yogurt, milk, oil, nutritional yeast, chopped tomatoes and olives to the bowl.

Ingredients List

Pesto


Baby Spinach40g
Pecans (or Walnuts)40g
Water3tbsp
Garlic Powder0.5tsp
Extra Virgin Olive Oil1tbsp

Muffins


Wholemeal Flour280g
Starch (Potato or Corn)20g
Baking Powder2tsp
Soy Yogurt180g
Almond Milk150mL
Extra Virgin Olive Oil70mL
Pitted Kalamata Olives60g
Dry Sun-dried Tomatoes40g
Nutritional Yeast25g
Step 4

Work the ingredients into a smooth batter and then divide it among muffins cases or cups filling them to the top.

Ingredients List

Pesto


Baby Spinach40g
Pecans (or Walnuts)40g
Water3tbsp
Garlic Powder0.5tsp
Extra Virgin Olive Oil1tbsp

Muffins


Wholemeal Flour280g
Starch (Potato or Corn)20g
Baking Powder2tsp
Soy Yogurt180g
Almond Milk150mL
Extra Virgin Olive Oil70mL
Pitted Kalamata Olives60g
Dry Sun-dried Tomatoes40g
Nutritional Yeast25g
Step 5

Bake the muffins for 20 minutes at 200°C (390°F) and transfer them onto a wire rack to cool down evenly.

Ingredients List

Pesto


Baby Spinach40g
Pecans (or Walnuts)40g
Water3tbsp
Garlic Powder0.5tsp
Extra Virgin Olive Oil1tbsp

Muffins


Wholemeal Flour280g
Starch (Potato or Corn)20g
Baking Powder2tsp
Soy Yogurt180g
Almond Milk150mL
Extra Virgin Olive Oil70mL
Pitted Kalamata Olives60g
Dry Sun-dried Tomatoes40g
Nutritional Yeast25g
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