Savoury Muffins

These muffins are a great thing to make for meal prep for the week. They can be served for breakfast, lunch or an easy snack for the whole family. If you do not have kefir on hand you can substitute it with extra milk. 

These are extra delicious served warm.

Savoury Muffins

GF | DF | NF | RSF
Course 2 meals a day, Baby Led Weaning, BLW, Snack
Servings 10 muffins

Equipment

  • Muffin tin
  • Mixing Bowl
  • Spoon or Whisk

Ingredients
  

  • ½  cup  tapioca flour
  • ¼  cup  coconut flour
  • 1 cup  grated carrot
  • 1 cup  chopped spinach
  • large eggs (or 6 medium)
  • ¼  cup  melted ghee, olive oil or avocado oil
  • ½  tsp  baking soda
  • 5 black olives, diced (omit if you or your kiddies aren’t olive fans)

Optional Add Ins

  • 1 cup  grated cheese over 12 months of age
  • fresh herbs (parsley, thyme, basil or sage) to taste
  • 1/4 cup frozen corn

Instructions
 

  • Preheat the oven to 180C. Line a muffin tin with muffin paper liners, or use a silicone muffin tray
  •  Mix all ingredients together until combined. If you have a thermomix, pop everything into the bowl and mix on reverse until combined
  •  Pour the mixture into the muffin cups until about ¾ full.
  • Place in the oven and bake for 20 minutes, or until golden brown and fully cooked through.
  • Remove from the oven and let cool a bit.
  • Serve warm with butter, or if dairy free, fresh avocado slices.

Notes

AGE APPROPRIATE: once tolerating eggs
The next day, you can reheat the muffins in the oven until warmed through.
*Store in an airtight container for up to 5 days or pop in freezer for up to 6 months
Tried this recipe?Let us know how it was!

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