Savoury Breakfast Muffins
Savoury Breakfast Muffins
Ingredients
- Dry:
- ½ cup of coconut flour
- ½ cup tapioca flour
- 1 tsp of baking soda
- Wet:
- 4 eggs
- ½ cup of coconut milk
- ½ cup of coconut oil, melted and cooled
- Add In’s:
- 1 medium sweet potato, grated
- 2 cups of raw spinach
- ½ cup of sundried tomatoes
- 3 pieces of bacon, cooked and diced
- ½ cup of sharp cheddar cheese
Instructions
- 1. Preheat the oven to 180C
- 2. Heat some coconut oil in a pan and cook the shredded sweet potato for about 5 mins. Do not move them around a lot, otherwise they will become mushy. Add the spinach and cook until it is wilted. Set aside.
- 3. In one bowl, mix the flours and baking soda. IN another bowl, mix the coconut oil, eggs and coconut milk.
- 4. Put the dry ingredients into the wet and mix well.
- 5. Throw in all your add in’s and stir well.
- 6. Using a large ice cream scoop, scoop muffin batter into a greased muffin tin.
- 7. Bake for 20-25 mins.

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