Trustpilot

Join our family and receive 10% off your first order with code 'COCO10' AT CHECKOUT!

Savoury Muffins

We are excited to welcome another contributing chef to our family! Pixie(@plantbasedpixie) is an advocate for balanced, healthy and clean eating, and eats a plant-based diet mainly free from refined sugar and processed foods. We’re very happy to share some of her wonderful concoctions with you all – and this lovely recipe for spinach and tomato muffins is a fabulous place to start! Let’s get cooking!
What you’ll need:
- Flax egg (2 tablespoons ground flax seeds + 6 tablespoons warm water)
- 1 teaspoon baking powder
- 320g wholemeal self-raising flour
- ½ teaspoon baking soda
- 1 tablespoon mixed herbs
- ½ teaspoon salt
- 75g finely chopped onion (approximately 1 small onion)
- 3 cloves minced garlic
- 50g finely chopped spinach
- 75g chopped sundried tomatoes
- ¾ cup water
- ½ cup (or 8 scant tablespoons) coconut oilAdd to cart
- 6 small cherry tomatoes, cut in halves

 

 

Let’s get started!

1. Start by preheating your oven to 150 degrees Celsius (300 degrees Fahrenheit).
2. Mix the flaxseed and water, then set aside to thicken up.
3. Mix your flour, baking soda, baking powder, salt, and mixed herbs, then add in the finely chopped onion, garlic, spinach, and sundried tomatoes. Mix thoroughly!
4. Slightly melt your coconut oil, then add it into the mixture along with the flax egg and water.
5. Mix until just combined – making sure not to over-mix!
6. Scoop mixture into muffin cases. Top with half a cherry tomato!
7. Bake for approximately 25-30 minutes, then leave to cool for about 10 minutes.
8. Enjoy!

See more recipes here!

Older Post
Newer Post
Close (esc)

Join our family

Sign up to receive all our coconutty news including recipes, hot topics and online promotions!

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now