Vegan Muffins made from Spinach, Onion and Potato
Vegan muffins that are also gluten free from a blend of flours (mung bean, quinoa and rice) combined with healthy spinach, onion and potato - a perfect vegan dinner
- AppetizersType
- EasyDifficulty
- 10 minPrep. Time
- 18Serving/Unit
Ingredients
Onion, 1 large unit
tightly chopped
Olive oil, 4 tablespoons
extra virgin
Garlic, 2 cloves
chopped
Boiling water, 1 cup
Vegetable soup powder, 1 flat teaspoon
Spinach leaves, 250 g
Potato, 1 large unit
boiled and crushed
Organic mung bean flour, 2 flat tablespoons
Quinoa flour, 2 flat tablespoons
Rice flour, 2 flat tablespoons
Hawaij for soup, 1/4 flat teaspoon
Curry powder, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Salt, 1/4 flat teaspoon
Canola oil, 1 tablespoon
for greasing the pan
Preparation
1. Fry the chopped onion in the olive oil until golden, add the chopped garlic cloves and remove from the heat.2. Dissolve the soup powder in the boiling water.3. Preheat the oven to 375°F (190°C).4. Mix all the ingredients together in a bowl.5. Grease a muffin tin with a silicone brush and fill the sockets with the mixture to the top (they don’t rise in the oven).6. Place in the oven and bake for about 30 minutes, checking with a toothpick in the center of each muffin and making sure it comes out clean.7. Take out of the oven, wait for it to cool and remove from the muffin tin. 8. Bon appetite (:Total time: 30-60 min
Equipment: Muffin tin.
You can also use fresh spinach (2 cups of spinach leaves) instead of frozen spinach. The preparation method also includes frying.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 66 cal | 93 cal |
| Proteins | 2 g | 2 g |
| Carbohydrates | 9 g | 13 g |
| Fat | 3 g | 4 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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