Spinach and seeds muffin with almond flour

Ingredients

• 250 g Almond flour
• 140 g Spinach leaves, chopped finely
• 120 ml Olive oil
• 4 tbsp Water
• 1 tsp Baking soda
• 3 tbsp Unsalted sunflower seeds, hulled
• 2 tbsp Flaxseeds, ground
• 1 tbsp Sesame seeds, hulled
• 1 pinch Salt, table

Method

1. Preheat oven to 180°C.
2. Oil a 6-hole muffin tin with some olive oil.
3. Heat 3 tablespoon of olive oil and add spinach to cook.
4. When the leaves are almost cooked, let it cool for a while.
5. Then chop finely.
6. In a large mixing bowl, add almond flour, baking soda, salt and seeds.
7. In another bowl blend oil with water and add spinach leaves with it's excess liquid.
8. Mix the dry ingredients with the liquid ones.
9. If the batter is too dry, add some more water.
10. When well-combined, spoon the batter to muffin tin, to 2/3 full.
11. Bake for 20-25 minutes or until firm to the touch.
12. Serve when cooled to room temperature.