Veggie muffins

These muffins are a perfect for any occasion, be it a lunch on the go or quick dinner for busy people. They are a smart way to eat your veggies, but much more filling than a salad. They are also a good substitute to normal bread, as they can be enjoyed as a snack or side dish. 

Ingredients for 20 muffins:

  • 4 cups full of fresh baby spinach
  • 1 medium sweet potato
  • 2 courgettes, spiralised or grated
  • 2 small cups of buckwheat flour
  • 1 tablespoon of peanut butter
  • 2 tablespoons of coconut oil (olive oil works too)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • optional: pumpkin seeds, sunflower seeds

Method:

  1. Preheat the oven at 200°
  2. Chop the sweet potato and steam it until tender
  3. Put spinach, grated/chopped/spiralised courgette and soft sweet potato in a food processor adding half cup of water. Mix until well combined and soft. The consistency must be the same of nut butters
  4. Add melted coconut oil. peanut butter, salt. Mix again
  5. Add now the buckwheat flour and the baking powder; combine well with the spatula or mixing it a bit in the food processor
  6. If you like, you can now add the seeds that you have. Pumpkin and sunflower seeds are great both because of the nice taste and the crunchy touch
  7. Place 2 tablespoons of dough in each muffin paper cup
  8. Bake for 40 min until the surface is slightly golden and you can separate the muffin from the cup
  9. Let them cool down…ready!

 

Why we like them:

  • With a little effort you have lunch/dinner ready for several days
  • They taste like dellicious soft focaccia
  • They are a great idea when you invite friends over, easy to eat also during messy parties 😉