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Tomato & Spinach Muffins (gluten free) Recipe

recipe Dec 03, 2019
Makes 12
2 handfuls of cooked chopped spinach
100g chopped sun-dried tomatoes
150g crumbled or diced feta cheese / vegan Greek style cheese
2 spring onions, finely chopped
4 eggs / 4 Chia Eggs*
500g oat flour
500g ground almonds
2 tbsp nutritional yeast flakes
3 tsp gluten free baking powder
2 tsp bicarbonate of soda
1 tsp garlic powder
1 tsp sea salt
1/4 tsp black pepper
250ml water
1 tsp raw apple cider vinegar
6 tbsp melted coconut oil
 
* 1 chia egg = 1 tbsp chia seeds mixed with 2.5 tbsp water, leave for 10 minutes until thickened.
 
Preheat the oven to 200ºc and prepare muffin cases in a baking tray.
 
First, melt the coconut oil, as it needs time to cool down a bit before using.
 
In a large bowl, combine the dry ingredients and mix together.
 
In another bowl, combine the water, vinegar and coconut oil. Add the eggs and mix well, then add this to the dry ingredients.
 
Finally add the sun-dried tomatoes, spinach, onions and feta, fold together to combine but don't over mix. 
 
Spoon into the muffin cases and bake for approximately 35 minutes until cooked  through (test with a cocktail stick - if it comes out clean, they're done!)
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