These protein-packed Sundried Tomato & Spinach Egg Muffins contain 4 veggies and are topped with a sprinkle of our Low Sugar granola for extra crunch and nourishment.
Made with almond flour, these delicious muffins are packed with healthy fats to support your hormones whilst being high in fibre and iron.
Perfect for prepping ahead for those busy mornings!
Ingredients
Makes 6-8
6 eggs
2 big handfuls baby spinach
35ml olive oil
1 tsp garlic powder
Salt & pepper
175g almond flour
1 tsp baking powder
1 small tin sweet corn
1 cup grated courgette
1/4 cup sun dried tomatoes
Paleo Low Sugar granola to sprinkle
Method
Preheat oven to 170 degrees
Blend eggs, spinach and olive oil together.
Pour into a bowl then add almond flour, baking powder, salt, pepper, 1/2 of the sun dried tomatoes (keep some to top the muffins) drained corn, grated courgette (squeeze once grated to remove excess water)
Mix until combined then pour into muffin cases in a muffin tray. Top with remaining sundried tomatoes and a sprinkle of granola. Bake on the middle shelf for 20 minutes.
Once cool, store in the fridge in an airtight container.