You can make these muffins ahead of time and enjoy them for breakfast, after the gym, or any time you fancy.
Ingredients
Dry:
- 200 g flour
- 1 tsp baking powder
- 5 tbsp nutritional yeast
- 1 tsp oregano
- 1/2 tsp of each garlic powder and dried mint
- 1/2 tsp salt
- Black pepper
Wet:
- 165 g orange juice
- 50 g olive oil
- 50 g vegetable oil
- 200 g smoked tofu
- 1 spring onion, sliced
- Fresh coriander
Instructions
- Combine all the dry ingredients.
- In a separate bowl, add all the wet ingredients and whisk to combine.
- Add the dry into the wet ingredients and combine first with a whisk, then switch to a silicone spatula.
- Tear apart the tofu in small pieces, then add it into the dough, along with the spring onions and fresh coriander leaves.
- Combine the mixture, then divide into a muffin tin that has muffin cases in or make sure to grease it.
- Bake in a preheated oven at 180°C for 20 minutes or until an inserted knife or toothpick comes out dry.
- Let them cool down and store them in the fridge in an airtight container for up to a week.