Vegan, low-carb savory muffins for rushed mornings. Great for storing in the freezer.
Preheat the oven to 350 degrees Fahrenheit and line a 10-hole muffin pan with paper cupcake cases
In a large bowl stir together the ground almonds, baking powder, salt and garlic powder
In a smaller bowl, stir together the bell pepper, chives, zucchini, olive oil and chia mixture
Fold the wet ingredients into the dry ingredients until just combined
Spoon the batter into your prepared cupcake cases and slip into the oven
Bake for about 30-35 minutes or until the muffins are golden and bounce back when prodded gently
Leave to cool before turning out and storing in an airtight container
10 servings
- Amount per serving
- Calories160
- % Daily Value *
- Total Fat 13g17%
- Total Carbohydrate 7.4g3%
- Protein 5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.