Savoury muffins

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


  • 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


  1. Saute the vegetables in a coconut oil. Set aside to cool.
  2. Combine all the dry ingredients.
  3. In a separate bowl whisk eggs and avocados to a creamy consistency.
  4. Add cooled vegetables to egg mixture, then add everything to the dry ingredients.
  5. Mix until just combined. Don’t over-mix.
  6. Bake in a muffin tin for 20 – 25 minutes
  7. 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.

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