Savoury Muffins

GF | DF | NF | RSF

Print Recipe

Course 2 meals a day, Baby Led Weaning, BLW, Snack

Servings 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
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