Rainbow Chard and Tofu Muffins
Servings: 12
Calories: 135kcal
Ingredients
For the filling:
- 1/4 cup low-sodium vegetable broth for sauteing
- 2 garlic cloves minced
- ½ sweet potato shredded
- 1 cup baby spinach
- 1 stalk chard chopped
- 1/4 cup parsley chopped
For the muffins:
- 1 cup oat flour
- 1 cup rice flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 2 Tbsp ground flax seed
- ½ tsp ground cumin
- 1 tsp salt
- 1 tsp nutmeg
- ½ cup firm tofu
- 7 Tbsp oat cream
- 1 cup oat milk
- 1-2 Tbsp hemp seed
Instructions
- Preheat oven to 400 degrees F
- In a large pan over medium heat, saute the garlic and sweet potato with the vegetable broth for about 5 minutes. Mix in the spinach and cook for another 2 minutes, until completely wilted. Set aside to cool fully before moving on to the next step.
- In a food processor, pulse all the dry ingredients. Add in tofu, pulse until well mixed.
- Transfer the mixture into the large bowl, and add the sauteed vegetables, chopped chard and parsley, and mix well.
- Line the muffin tin with paper or silicone liners. Fill in the batter to 2/3. Sprinkle with hemp hearts. Place in the oven and bake for 25 minutes.
Nutrition
Serving: 1muffin | Calories: 135kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1411IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg
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