GF Breakfast Veggie Muffins
These savoury veggie, cheesy muffins are packed with hidden veggies! They’re also a ONE bowl wonder. You literally chuck everything into a bowl and mix, pop into a muffin tray and bake until golden and delicious! They’re best served warm with a generous slathering of salted butter (or ghee) (or even avocado, yum!). As a bonus, they’re also gluten free, grain free, sugar free and paleo. I made a double batch of these yesterday so now we have breakfast (or brunch) (or easy lunches) sorted for the rest of the week.
Makes 6 large muffins
INGREDIENTS
1 cup grated carrot
2 cups shredded/ chopped spinach or bok choy leaves
1/2 cup finely sliced leek
1/4 cup parsley or coriander, chopped
6 large eggs or 7 medium sized eggs
1/2 cup coconut flour
1 cup blanched almond flour
1 cup organic (hard) sheep’s cheese, grated (goat or cow’s will also work) + a little extra cheese for sprinkling on top
1/2 tsp salt + pepper
1/2 tsp baking soda
1/2 - 1 tsp chilli flakes (optional)
INSTRUCTIONS
Preheat oven to 180C. Grease and line a muffin tin.
Mix all the ingredients together in a large bowl until combined.
Scoop the mixture into the pre-lined muffin tin evenly.
Place into the oven and bake for 27-30 minutes. Remove from the oven and sprinkle a little extra cheese on top and place back into the oven for a few more minutes, or until the cheese on top has melted and is golden brown.
Remove from the oven and allow to cool slightly. Serve warm with butter, ghee or fresh avocado slices.
If you’re dairy free and nut free and would like an alternative, yet similar option to these muffins, I have another yummy Savoury Pumpkin & Veggie Muffin in my eBook GET SNACKED. This version ticks all the allergy friendly boxes, they’re gluten free, grain free, nut free and can easily be made dairy free, making them perfect for their kindy and school lunchboxes.
For even more delicious, savoury, kid and allergy friendly recipes, check out my eBook GET SNACKED