Ingredients:
- 4 eggs
- 1 dl plant-based drink (unsweetened, e.g. almond or oat)
- 2 tbsp olive oil
- 10 dkg fresh baby spinach
- 8–10 dkg vegan cheese (grated)
- 10 dkg oat flour or gluten-free flour blend
- 1 tsp baking powder
- salt and freshly ground pepper to taste
- a pinch of garlic powder or nutmeg (optional)
How to make spinach and egg muffins step by step
1) Preparing the spinach:
Wash the spinach, then roughly chop it. If you are using larger leaves, it is worth wilting them in a pan for 1–2 minutes.
2) Preparing the muffin base
Beat the eggs in a bowl, then add the plant-based drink and olive oil. Season with salt and pepper, then stir in the baking powder and flour.
3) Adding the toppings
Fold in the spinach and grated vegan cheese. The batter should be thick but easy to spoon.
4) Baking
Divide the batter among muffin cups (lined with paper or greased).
Bake in a preheated oven at 180 °C for 20–25 minutes, until the tops are golden brown.
Tips for the perfect savory breakfast muffins
- Works well for meal prep breakfast: keeps in the refrigerator for 2–3 days
- For extra protein, you can add seeds or chickpeas
- They are also delicious cold, but best when gently reheated
Why are spinach muffins a great choice for breakfast?
- Rich in protein, yet light
- Easy to pack and eat on the go
- They can also be made gluten-free
