Tired of sweet muffins for breakfast? Try a savory grab & go muffin packed with healthy veggies! You’ll love the luscious, rich flavor of coconut with carrots, green onions, and dill. Mom said “Eat your vegetables!”, and you’ll get lots of healthy veggies in every bite. Use your favorite vegetables, or leftovers from last night’s stir-fry. Just to give you an idea, I used about 3 cups veggies in the batter. These muffins are Paleo, free of gluten, grains, dairy, or GMO’s, and so delicious no one will ever guess they’re “alternative”. They’re loaded with protein from eggs, almond meal, and protein powder. I used Blue Bonnet Whey Protein Isolate Original Unsweetened because it has no extra additives or stevia, and it dissolves beautifully into the creamy batter. However protein powder is optional, and you can substitute another 1/4 cup of almond meal. Store leftover muffins in the refrigerator for 3 days. Or freeze them in a BPA-free container up to 3 months, for a quick breakfast or snack when you need one. Makes about 24 mini-muffins or 10 regular muffins. Yummy!
- 4 large eggs (220 g), try pasture-raised organic with bright yellow yolks!
- 3 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon unprocessed salt
- 1 1/2 tablespoons nutritional yeast (optional for cheese flavor)
- 2 tablespoons coconut oil (or red palm oil if you’d like a beautiful yellow color)
- 1 cup softened coconut butter (or 227 g if hard) (If mixing by hand, soften it first by placing the jar in a bowl of hot water.)
- 3/4 cup almond meal
- 1/4 cup whey protein powder (Or substitute another 1/4 cup almond meal)
- 2 teaspoons dill, dry or chopped fine
- 1/2 teaspoon baking soda
- 2 medium carrots, coarsely grated
- 1 bunch green onions, chopped fine
- 1 large handful parsley or basil leaves, chopped
- Preheat oven to 350º F. Grease and flour muffin tins with coconut oil and flour with coconut flour or almond meal. Have your veggies grated, chopped and ready to go before starting to mix
- In a mixing bowl or food processor, whisk together the eggs, lemon juice, vinegar, salt, optional yeast, and oil. Mix well.
- Add the coconut butter and mix again until the batter is smooth.
- To the batter in the bowl or processor, add almond meal, protein powder, dill, and soda. This begins the rising action, so work quickly to get these babies in the oven.
- Fold in the veggies, or pulse them in very briefly so they remain in chunks. Spoon the batter immediately into muffin tins.
- Bake mini muffins 15 - 18 minutes, regular muffins 18 - 23 minutes. Enjoy them hot!