RECIPE STORY

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.

Nutrients

Health Time 30m Cost 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. 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 Nuts Soy Gluten 8

Ingredients List

Name: Savoury Vegan Muffins with Pesto
Total time: 30 min
Yield: 8 servings
Cuisine: British
Ingredients: 40 g of Baby Spinach; 40 g of Pecans (or Walnuts); 3 tbsp of Water; 0.5 tsp of Garlic Powder; 1 tbsp of Extra Virgin Olive Oil; 280 g of Wholemeal Flour; 20 g of Starch (Potato or Corn); 2 tsp of Baking Powder; 180 g of Soy Yogurt; 150 mL of Almond Milk; 70 mL of Extra Virgin Olive Oil; 60 g of Pitted Kalamata Olives; 40 g of Dry Sun-dried Tomatoes; 25 g of Nutritional Yeast

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. Baby Spinach 40 g Pecans (or Walnuts) 40 g Water 3 tbsp Garlic Powder 0.5 tsp Extra Virgin Olive Oil 1 tbsp Wholemeal Flour 280 g Starch (Potato or Corn) 20 g Baking Powder 2 tsp Soy Yogurt 180 g Almond Milk 150 mL Extra Virgin Olive Oil 70 mL Pitted Kalamata Olives 60 g Dry Sun-dried Tomatoes 40 g Nutritional Yeast 25 g Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 2 In a bowl, combine wholemeal flour, sifted starch, baking powder, and a pinch of salt. Baby Spinach 40 g Pecans (or Walnuts) 40 g Water 3 tbsp Garlic Powder 0.5 tsp Extra Virgin Olive Oil 1 tbsp Wholemeal Flour 280 g Starch (Potato or Corn) 20 g Baking Powder 2 tsp Soy Yogurt 180 g Almond Milk 150 mL Extra Virgin Olive Oil 70 mL Pitted Kalamata Olives 60 g Dry Sun-dried Tomatoes 40 g Nutritional Yeast 25 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Now, add the pesto, yogurt, milk, oil, nutritional yeast, chopped tomatoes and olives to the bowl. Baby Spinach 40 g Pecans (or Walnuts) 40 g Water 3 tbsp Garlic Powder 0.5 tsp Extra Virgin Olive Oil 1 tbsp Wholemeal Flour 280 g Starch (Potato or Corn) 20 g Baking Powder 2 tsp Soy Yogurt 180 g Almond Milk 150 mL Extra Virgin Olive Oil 70 mL Pitted Kalamata Olives 60 g Dry Sun-dried Tomatoes 40 g Nutritional Yeast 25 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Work the ingredients into a smooth batter and then divide it among muffins cases or cups filling them to the top. Baby Spinach 40 g Pecans (or Walnuts) 40 g Water 3 tbsp Garlic Powder 0.5 tsp Extra Virgin Olive Oil 1 tbsp Wholemeal Flour 280 g Starch (Potato or Corn) 20 g Baking Powder 2 tsp Soy Yogurt 180 g Almond Milk 150 mL Extra Virgin Olive Oil 70 mL Pitted Kalamata Olives 60 g Dry Sun-dried Tomatoes 40 g Nutritional Yeast 25 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Bake the muffins for 20 minutes at 200°C (390°F) and transfer them onto a wire rack to cool down evenly. Baby Spinach 40 g Pecans (or Walnuts) 40 g Water 3 tbsp Garlic Powder 0.5 tsp Extra Virgin Olive Oil 1 tbsp Wholemeal Flour 280 g Starch (Potato or Corn) 20 g Baking Powder 2 tsp Soy Yogurt 180 g Almond Milk 150 mL Extra Virgin Olive Oil 70 mL Pitted Kalamata Olives 60 g Dry Sun-dried Tomatoes 40 g Nutritional Yeast 25 g Adjust servings and measurement unit in the full recipe page .

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RECIPE STORY

Savoury Vegan Muffins with Pesto

Nutrients

Carbs 27 grams

Sugars 2 grams

Total Fats 15 grams

Saturates 1 grams

Fibers 6 grams

Proteins 9 grams

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Ingredients List

Pesto

Muffins

Ingredients List

Pesto

Muffins

Ingredients List

Pesto

Muffins

Ingredients List

Pesto

Muffins

Ingredients List

Pesto

Muffins

Healthy recipes
await you.

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

RECIPE STORY

Savoury Vegan Muffins with Pesto

Nutrients

Carbs 27 grams

Sugars 2 grams

Total Fats 15 grams

Saturates 1 grams

Fibers 6 grams

Proteins 9 grams

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Ingredients List

Pesto

Muffins

Join us on YouTube ❤️

Ingredients List

Pesto

Muffins

Ingredients List

Pesto

Muffins

Ingredients List

Pesto

Muffins

Ingredients List

Pesto

Muffins

Healthy recipes await you.

Healthy recipes
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