Spinach Pesto “Cheesy” Muffins (GF/Vegan)
In one bowl, combine:
- 2/12 cups GF flour
- 1 tbsp baking powder
- 1 tsp salt
- herbs of choice (I used Italian Seasoning and basil)
then in another bowl, combine:
- 3 eggs (sub flax egg)
- 2/3 cup avocado/olive oil
- 1 cup almond/oat milk—I used Califia Farms almond milk
- 2-3 cups chopped fresh spinach
pour wet into dry, then fold in 1/3 cup pesto of choice—I used Seggiano Vegan Fresh Basil Pesto and Miyokos Creamery Vegan Mozzarella Cheese
Bake in muffin tins at 350 for 25 minutes. Makes about 12 muffins.
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