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Prepare the flax egg by mixing 2 tbsp flax with 5 tbsp warm water and set aside. Preheat oven to 180°C (fan 160°C).
Blend the silken tofu, flax egg, soy milk and olive oil in a blender until smooth.
In a large bowl mix all the dry ingredients together. Pour in the blended tofu mixture and combine.
Add the chopped sun-dried tomatoes and fresh chopped basil. Mix well and let it sit for 10 minutes before evenly filling 12 muffin cases. Sprinkle with the seeds.
Bake for around 25 minutes.
After they are out of the oven and cooled slightly, remove them from the muffin tray and let them cool down completely on a wire rack. 24g protein