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Avocado and Spinach Muffins
Avocado and Spinach Muffins

Avocado and Spinach Muffins

with egg, almond and red pepper

Multipurpose recipes, how not to like them? Snack or an integral part of a meal, these vegetarian muffins are a delicious choice for the whole family at any meal.

Ana Ni Ribeiro

By Ana Ni Ribeiro

Breakfast & Snacks Family Friendly For 4 people Low Kcal Mediterranean Plant Based Gluten Free

45 min

458 kcal

4 doses

Easy

Ingredients
Arugula

1 hand
Avocado

2 uni
Baking powder

2 tsp
Eggs

2 uni
Green Leaf Lettuce

250 gr
Peeled Almonds

10 Tbsp
Pumpkin Seed

2 dstspn
Red Pepper

2 uni
Spinach

2 cup
Whole Grain Rice Flour

4 Tbsp
You will also need:

The following ingredients will not be added to your grocery list.

Black Pepper Grain

to taste
Sea Salt

to taste
Water

1 cup
White Wine Vinegar

2 tsp
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

458 kcal

1,917 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Crush the almonds to a homogeneous texture. And set it aside.

02

Beat all ingredients in a blender except the seeds and chopped almonds until the mixture is smooth.

03

Pour into muffin cups and pour over the pumpkin seeds and some extra roughly cut almonds as a topping.

04

Bake at preheated 170 ° C for about 30 min or until golden brown.

05

Accompany with a salad of lettuce and arugula, and it is ready to serve.

Note: This recipe gives for 8-12 muffins. An individual dose equals 2-3 cupcakes.

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