Grain-free vegie muffins

Grain free vegie muffins
Serves 10
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Prep Time
12 min
Cook Time
30 min
Prep Time
12 min
Cook Time
30 min
  1. 6 Free Range Eggs
  2. 1/2 cup coconut flour
  3. 1/4 cup coconut milk (or other milk of your choice)
  4. 1/2 cup of melted butter or coconut oil (cooled slightly)
  5. 1/4 cup arrowroot starch
  6. 1/2 tsp sea salt
  7. 1/2 tsp baking soda
  8. 1/4 tsp baking powder
  9. Fresh pepper ground
  10. 1 cup kale or spinach
  11. 1/2 cup of red capiscum chopped finely
  12. 1 meduim onion chopped finely
  13. 1/4 cup chives sliced thinly
Optional Add-ins
  1. Crumbed fetta or shredded cheese
  2. Chopped vegetables – zuchini, peas, cherry tomatoes, carrots
  1. Preheat oven to 180ºC. Line a standard-sized muffin tin with parchment paper muffin cups.
  2. Place the eggs into a blender and blend on low until they become whipped and increase in volume.
  3. Add the coconut flour, coconut milk, melted butter/oil, arrowroot starch, sea salt, pepper, baking soda and baking powder to the blender. Blend until the ingredients are well incorporated, stopping to scrape the sides of the blender with a spatula as needed.
  4. Pour the batter into a large mixing bowl. In a small bowl, toss in the greens, onion, capsicum together.
  5. Scoop the batter evenly into the lined muffin tin and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean. Top the finished muffins with chopped chives.
  6. Muffins will keep up to one week in the refrigerator or can also be frozen. If freezing, allow to thaw in the refrigerator overnight.
  1. By Belinda McKenna of Sydney Heaters
The Sassy Cook