Servings: 12 | Prep time: 15 min | Baking time: 20 – 25 min
Enjoy these healthy muffins for breakfast, as a quick snack when you are pressed for time or as meal for your kid’s lunchbox.
Gluten, dairy and sugar-free
Ingredients:
- 1 tablespoon coconut oil
- 1 medium chopped onion
- 1 chopped green pepper
- 2 cups chopped spinach
- 1 cup corn kernels
- 2 cups rolled oats (blended to a flour)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- Half teaspoon salt
- Half a teaspoon of Cayenne pepper
- Two extra large eggs
- Two medium avocados
Method:
- Saute the vegetables in a coconut oil. Set aside to cool.
- Combine all the dry ingredients.
- In a separate bowl whisk eggs and avocados to a creamy consistency.
- Add cooled vegetables to egg mixture, then add everything to the dry ingredients.
- Mix until just combined. Don’t over-mix.
- Bake in a muffin tin for 20 – 25 minutes
- Cool in pan for approximately 10 minutes.
Keep in an airtight container in the fridge and eat with and three to four days. These freezes well too.
Leave a comment below:
Your comments make my day. Thank you! If you have a question, please look for an answer in the comments section. If you made the recipe, please recommend it to your fellow members to try.
Hello! I cook healthy hormone-friendly meals. These are transforming lives. Client stories >>>
