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Recipe by
Soft and filling savory muffins made with oat flour, carrots, zucchini and soy drink. They are ideal for meal prep, taking lunch out or a fiber-rich snack that is naturally lactose-free.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Wash and grate the zucchini and carrot, then squeeze them thoroughly to remove excess water.
Step 2 of 7: In a bowl, beat the eggs with the soy drink, extra virgin olive oil, salt and oregano.
Step 3 of 7: Add the oat flour and instant yeast, stirring until you obtain a smooth batter.
Step 4 of 7: Fold in the grated and squeezed vegetables, distributing them evenly throughout the batter.
Step 5 of 7: Divide the mixture among six lined or lightly greased muffin tins, filling them about three-quarters full.
Step 6 of 7: Bake in a preheated oven at 180 °C for 20–22 minutes, until the muffins are golden and dry in the center.
Step 7 of 7: Let the muffins cool slightly in the tin for a few minutes, then transfer them to a wire rack before serving.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Soy
In gray: not detectedDetected
| Average values | Per serving88 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 613 kJ147 kcal | 698 kJ167 kcal |
| Fat | 6.69 g | 7.62 g |
| of which saturated fatty acids | 1.29 g | 1.47 g |
| Carbohydrates | 15.2 g | 17.31 g |
| of which sugars | 1.58 g | 1.8 g |
| Fibre | 2.73 g | 3.11 g |
| Protein | 5.67 g | 6.46 g |
| Salt | 0.23 g | 0.26 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
