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Broccoli, spinach and apple muffins
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Wholesome veggie muffins with broccoli, spinach, and apple for a nutritious snack.
Ingredients:
  • 1/2 broccoli (about 150g), trimmed
  • 1/2 leek (about 85g), rinsed, chopped
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 tsp finely chopped fresh thyme or oregano
  • 1/4 tsp freshly ground black pepper
  • 2.40 gm sea salt
  • 1 cooking apple, cored and cut into 1cm cubes
  • 30g spinach
  • 160g (1 cup) buckwheat flour
  • 100g (1 cup) rolled oats
  • 20.00 gm arrowroot (or potato starch)
  • 8.00 gm baking powder
  • 3 free-range eggs
  • 160ml (2⁄3 cup) plain unsweetened yoghurt
  • 120ml extra virgin olive oil, extra
  • 28.60 gm honey
  • 23.40 gm wholegrain Dijon mustard
  • 2 tsp organic apple cider vinegar
  • Pumpkin seeds, to serve
Instructions:
  • Preheat the oven to 200C. Grease a large 12-hole or 2 smaller 6-hole muffin tin, then line with baking paper or paper cases.
  • Finely chop the broccoli stalk and roughly chop the florets. In a frying pan over medium heat, heat oil. Sauté broccoli stalk and leek for 5 minutes. Add broccoli florets, garlic, thyme, pepper, and 1/2 tsp salt. Sauté for another 5 minutes. Add the apple and spinach, cook until veggies are soft, apple is tender, and spinach wilts. Set aside off the heat.
  • Combine buckwheat flour, oats, arrowroot, baking powder, and remaining salt in a food processor. Blend on high speed until well combined and oats resemble coarse flour. Transfer mixture to a large bowl, creating a well in the center. Set aside.
  • Combine eggs, yoghurt, extra oil, honey, mustard, and vinegar in a food processor and blitz until smooth. Gently fold this mixture into the dry ingredients using a spatula. Add broccoli, spinach, and apple, and fold until just combined. Be careful not to overmix to maintain muffin texture.
  • Evenly distribute batter into muffin holes, sprinkle pumpkin seeds on top. Bake for around 20 minutes until golden and a skewer comes out clean when inserted in the center. Rotate tin halfway through for even baking. Let muffins cool in tin briefly before transferring to wire rack to cool completely or enjoy warm. Store in airtight container for freshness.

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