Spinach & Egg Muffins

These have become a favourite snack if I haven’t had eggs for breakfast. They come from a friend and fellow nutritionist Jenn Parsons.

Not a lot of explanation needed, except that these are full of protein & healthy fats to keep you full during the whole afternoon.

Prep Time:

10 mins

Cook Time:

16 mins

Total Time:

26 mins

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

Directions

  1. Preheat oven to 400 F
  2. Sift coconut flour and baking powder into a bowl
  3. Add dried herbs
  4. Mix the rest of the ingredients in a large mixing bowl
  5. Add dry ingredients last and mix thoroughly
  6. Let the mixture rest for a few minutes to allow the flour to absorb most of the moisture.
  7. Spoon into muffin cups or greased muffin tray
  8. Bake at 400F for 16 min

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