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Savory Breakfast Muffins

Yields10 ServingsTotal Time50 mins

Vegan, low-carb savory muffins for rushed mornings. Great for storing in the freezer.

recipe image

 2 cups ground almonds
 1 tsp baking powder
 Pinch of salt
 ½ tsp garlic powder
 1 red bell pepper, finely chopped
 3 Tbsp finely chopped chives
 3 large zucchini, grated
 2 Tbsp olive oil
 2 Tbsp chia seeds soaked in ⅓ cup of water
1

Preheat the oven to 350 degrees Fahrenheit and line a 10-hole muffin pan with paper cupcake cases

2

In a large bowl stir together the ground almonds, baking powder, salt and garlic powder

3

In a smaller bowl, stir together the bell pepper, chives, zucchini, olive oil and chia mixture

4

Fold the wet ingredients into the dry ingredients until just combined

5

Spoon the batter into your prepared cupcake cases and slip into the oven

6

Bake for about 30-35 minutes or until the muffins are golden and bounce back when prodded gently

7

Leave to cool before turning out and storing in an airtight container

Nutrition Facts

10 servings

Serving size

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.