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Carrot and Onion Breakfast Muffins

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13 00:38:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:15:00
hour(s): minute(s) : second(s)		 00:23:00
hour(s): minute(s) : second(s)		 5
Vegan Stuffing

Ingredients


3/4 Cups Almond Flour
1/2 Teaspoon Baking Soda
1/4 Cup Whey Protein Powder
2 Teaspoons Fresh Dill, Chopped
1 Pinch Salt
4 Large Organic eggs
3 Tablespoons Lemon Juice
2 Teaspoons Apple Cider Vinegar
2 Tablespoons Coconut Oil, Melted
1 Cup Coconut Butter, Softened
1 Bundle Spring Onions, Chopped
2 Medium Carrots, 1 Peeled and 1 Grated
1/2 Cup Fresh Parsley Microgreens

Instructions


  1. Preheat your oven to 350ºF.
  2. Grease a muffin tin.
  3. Combine flour, baking soda, protein powder, and salt in a mixing dish.
  4. In another bowl, add the eggs, vinegar, lemon juice, and oil and mix well.
  5. Add the coconut butter and beat until the mixture becomes smooth.
  6. Pour the egg mixture into the flour mixture and stir until everything is completely combined.
  7. Stir in the spring onions, carrots, and parsley microgreens.
  8. Divide the mixture evenly among the muffin cups and bake 18-23 minutes in the oven, or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and cool for 5 minutes before serving on a wire rack.
  10. Invert the muffins onto a serving plate, and serve warm.


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