Veggie-Eggie Muffins
6 Servings (you can double this recipe for 12 muffins!)
These quick and easy muffins are protein packed and sneak an extra serving of veggies into your breakfast plan! This gluten-free and Paleo friendly recipe uses lots of eggs which are an excellent source of protein, vitamins and healthy fats.
When using eggs, I like to recommend Free Range Eggs as the number one choice.
The best type of eggs come from pastured free range chicken, where the birds are allowed to roam freely and eat insects and plants. The nutrients from this varied diet can then be transferred into the eggs and, as you’ll see ahead, the nutritional profile of free range eggs are significantly better in many ways. Free range eggs have twice as much omega-3 fatty acids, three times more vitamin E and less saturate fat than your average eggs.
These muffins can be enjoyed anytime of day, but are a perfect grab and go breakfast for those of you a busy morning. They are so delicious your kids will love them too!
Wet Ingredients
3 large eggs, free range
2-3 Tbsp bone broth (I like Kitchen Witch)
¼ cup organic butter or coconut oil, melted
1 cup fresh broccoli florets, finely chopped
2 Tbsp cilantro, finely chopped
1 tsp fresh garlic, minced (optional)
Dry Ingredients
⅓ cup coconut flour
1 tsp baking soda
1 tsp cumin
1 Tbsp nutritional yeast
½ tsp salt and a pinch of pepper
Directions:
Preheat oven 350 degrees. Grease 6 large muffin tins. Add all wet ingredients to large bowl. Mix gently until combined. In separate bowl mix together dry ingredients. Slowly add dry ingredients to wet and gently mix together until fully combined. Use an ice cream scoop and scoop batter evenly into muffin tins. Bake for 15-20 minutes or until golden brown and cooked through. Enjoy!
Veggie Substitution – you can use any of your favorite crunch vegetables in the recipe including shredded carrots, zucchini or squash.
Nutrients Facts/ Per Muffin
Calories : 156 Fat: 12g Protein: 5g Carbs: 7g Fiber: 4g Vit A: 21% Vitamin C: 24%