Grain-Free Savoury Muffins - Organic Sisters Organic Sisters
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Grain-Free Savoury Muffins

IMG_7962
IMG_7962

Grain-Free Savoury Muffins

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January 28, 2015

Ingredients

1 1/2 cups of almond meal

1/2 cup tapioca or arrowroot flour

A pinch of sea salt

1/4 cup of linseeds (flaxseeds) - optional

1 teaspoon of gluten-free baking powder

1 medium carrot - grated

4 spring onions (shallots) - finely sliced

A big handful of baby spinach leaves - finely sliced

4 organic free range eggs

1/4 cup of your milk of choice

A handful of your favourite cheese grated or 2 tablespoons of nutritional yeast - optional

Directions

Preheat the oven to 180 degrees C and grease or line a muffin tray with cases.

Put the almond meal, tapioca flour, salt, linseeds and baking powder into a large bowl and whisk/mix until well combined.

Add the remaining ingredients and whisk/mix until well combined.

Scoop the mixture into the muffins cases (make sure you only fill them 3/4 full to allow for rising).

Bake them for approximately 15 minutes if your making mini muffins or approximately 20-25 minutes for regular size muffins. They should be nice and golden on top when they are cooked.

These muffins are so versatile, you can really use any veggies you like. We often add in left-over roast meat or bacon. They are as simple as throwing all the ingredients in the bowl and giving it a good stir.

To make them nut-free simply replace the almond meal with 1/4 cup of coconut flour.

We normally make them into mini muffins - they are the perfect bite-size and the kids love them like this in their lunch boxes

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