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Spinach & Egg Muffins

Breakfast

Whole30

Gluten Free

Dairy Free

Paleo

Vegetarian

Candida Friendly

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:

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:

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

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