These have become a favourite snack if I haven’t had eggs for breakfast. They come from a friend and fellow nutritionist Jenn Parsons of www.jennfeeds.com.
Not a lot of explanation needed, except that these are full of protein & healthy fats to keep you full during the whole afternoon.
Spinach & Egg Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 10
Ingredients
- ½ cup coconut flour
- ½ tsp baking powder
- 4 eggs + 1 cup egg whites, beaten
- 4 tbsp coconut oil, melted
- 1 tsp salt
- 1½ C spinach, roughly chopped
- 1 tomato, diced
- 1 tsp mixed dried herbs (A combination of basil, marjoram, sage, savory, rosemary, thyme, or just Italian Seasoning)
- 1 clove garlic, crushed
- ½ tsp ground pepper or chili flakes
Instructions
- Preheat oven to 400 F
- Sift coconut flour and baking powder into a bowl
- Add dried herbs
- Mix the rest of the ingredients in a large mixing bowl
- Add dry ingredients last and mix thoroughly
- Let the mixture rest for a few minutes to allow the flour to absorb most of the moisture.
- Spoon into muffin cups or greased muffin tray
- Bake at 400F for 16 min
