Savory High-Protein Spinach Muffins

Food was always ready at our house, but even as a child I had a love for the kitchen. I used to take whatever I could find in the pantry and turn it into all kinds of strange creations. And my dear mom, the most patient woman in the world, had to taste them and compliment me.

Mom, thank you. And sorry.

Today I made protein muffins with spinach, tofu, and lentil flour. Yum

Ingredients:

200 g tofu70 g flaxseeds220 g spinach, about one large bunch125 g white onion, one small onion5 tablespoons lentil flour, can substitute with chickpea flour10 g baking powder1 tablespoon olive oil100 g fine oats1/4 teaspoon salt1 teaspoon ground black pepper1/2 teaspoon turmeric200 ml water50 ml plant-based milk, I used Alpro low-fat soy milk

Instructions:

Soak the flaxseeds in 100 ml water for about 1 to 2 hours, until thick and gel-like.

Chop the spinach and onion. Heat a pan with 1 tablespoon olive oil and sauté until about half cooked.

Add about three quarters of the sautéed vegetables to a blender together with all the remaining ingredients except the lentil flour and the spices. Blend until you reach a nearly smooth, creamy texture. Transfer to a bowl and mix in the remaining vegetables that were not blended.

Add the lentil flour and spices and mix until fully combined.

Preheat the oven to 150 to 160°C. Lightly grease 6 large muffin molds with cooking spray. Divide the mixture evenly between them.

Bake for about 25 minutes, depending on your oven strength. Do not overbake, we don’t want them to dry out.

Remove from the oven and let cool.

Very filling. Enjoy.

Want to skip the oil? You can sauté the vegetables with a little hot water instead.

Macros per muffin:Makes 6Calories: approx. 245Protein: 14 gCarbs: 16.3 gFat: 11.6 g

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