Mini muffins full of protein fit the spot for a quick lunch, school lunch, afternoon snack or midnight treat!
Makes 12 muffins
Preheat oven to 375F (190C)
3/4 cup (150 g) (gluten-free) almond flour
1/4 cup (50 g) each: chopped basil, chopped olives, and protein powder
1 tsp. (4,5 g) each: organic baking powder and dried oregano
1/2 tsp. (2,25 g) garlic powder
6 organic eggs
black pepper to taste
1 cup (200 g) organic: chopped spinach
1/2 cup (100 g) chopped onions
2 Tbs. (30 g) organic chopped sun-dried tomatoes
1 cup (200 g) mozzarella cheese or dairy-free cheese
1/2 cup (100 g) a grated sharp (dairy-free) cheese
1. Lightly grease 12-cup muffin mold.
2. In a bowl, whisk almond four, protein powder, being powder, oregano, garlic powder, and black pepper.
3. In a different bowl, whisk eggs, sir in the spinach, onion s, basil, olives, and tomatoes.
4. Pour the egg mixture into the flour mixture. Stir.
5. Stir in the mozzarella and half of the grated sharp cheese. Pour or spoon in the mixture into the muffin pan and sprinkle remaining sharp cheese on top.
6. Bake 20 minutes, until tops of the muffins are slightly puffed and golden.
7. Remove from the oven, let cool 10 minutes before removing from the pan.
8. Serve immediately or let them cool completely and refrigerate for up to 5 days.
(a) Once you taste them, they will not last 5 days!
-modified "Better Nutrition" July 2017
-modified "Better Nutrition" July 2017
