Home / Guest Chef Recipes / Savoury Gluten & Nut Free Muffins

Savoury Gluten & Nut Free Muffins

Recipe By Brooke Toholka & Sally Barnes

Savoury Gluten & Nut Free Muffins. These muffins are so versatile, you can really use ... MORE
INGREDIENTS
METHOD

  • 1/4 Cup Coconut flour
  • 1/2 cup tapioca or arrowroot flour
  • A pinch Sea salt
  • 1/4 cup Linseeds (flaxseeds) - optional
  • 1 teaspoon Gluten-free baking powder
  • 1 Medium carrot - grated
  • 4 Spring onions (shallots) - finely sliced
  • Big handful Baby spinach leaves - finely sliced
  • 4 Organic free range eggs
  • 1/4 cup Your milk of choice
  • A handful A handful of your favourite cheese grated or 2 tablespoons of nutritional yeast - optional
  • 30 MINS
  • Bake
  • snack
  • Gluten Free
    Sugar Free
    Nut Free
    Vegetarian

Nutrition

  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sat 0
  • fibre 0
  • sugar 0
  • salt 0
add to shopping list

SHOP INGREDIENTS

MORE RECIPES

N

Brooke Toholka & Sally Barnes

OrganicSisters.com.au

organicsisters.com.au

Savoury Gluten & Nut Free Muffins

INGREDIENTS

  • 1/4 Cup Coconut flour
  • 1/2 cup tapioca or arrowroot flour
  • A pinch Sea salt
  • 1/4 cup Linseeds (flaxseeds) - optional
  • 1 teaspoon Gluten-free baking powder
  • 1 Medium carrot - grated
  • 4 Spring onions (shallots) - finely sliced
  • Big handful Baby spinach leaves - finely sliced
  • 4 Organic free range eggs
  • 1/4 cup Your milk of choice
  • A handful A handful of your favourite cheese grated or 2 tablespoons of nutritional yeast - optional

To save time you can add the ingredients to your shopping list.

ADD TO SHOPPING LIST DOWNLOAD RECIPE CARDS

By Brooke Toholka & Sally Barnes

Savoury Gluten & Nut Free Muffins. 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 ... MORE

SHARE

METHOD

1.

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

2.

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

3.

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

4.

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

5.

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.

  • 30 MINS
  • Bake
  • snack
  • Gluten Free
    Sugar Free
    Nut Free
    Vegetarian
  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sats 0
  • fibre 0
  • sugar 0
  • salt 0

RATE & REVIEW

0 comments