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
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
- 5 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
*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!
+ show comments
- Hide Comments
add a comment