Spinach & Tomato Paleo Muffins
Savor every mouthful of these delicious, nutritious spinach & tomato Paleo muffins.
The microbiome-friendly ingredients will feed your gut well and improve your mental health. It is a fact!
Reducing inflammation and increasing happiness!
- 2 cups or 200g ground almonds
- 4 eggs
- 35g of olive oil
- 35g of melted coconut oil
- 3 tbsp of unsweetened almond milk
- A handful of baby spinach
- 1/2 an onion
- 100g of drained sun-dried tomatoes
- About 30 olives
- 100g grated dairy-free cheese (optional)
- 1 tbsp of dried oregano
- 1 tsp of salt
- 1/2 tsp of pepper
- 1/2 tsp of bicarbonate of soda
- 1 tbsp of arrowroot powder
Preheat the oven at 350 F / 175 C (fan oven) and put in the coconut oil to melt for a few minutes.
Finely chop the onion, spinach, tomatoes, and olives, saving 12 for decorating.
Whisk the eggs in a food processor. Add the ground almonds, salt, pepper, oregano, bicarbonate of soda, and arrowroot powder. Blend again. Add the olive and coconut oils and give it another pulse. If the mix comes out thick, mix in the almond milk.
Transfer the mix into a bowl. Add the spinach, tomatoes, and onion. Fold in 2/3 of the grated dairy-free cheese.
Scoop the dough in your muffin tray – I like using muffin cases but you can oil it too. Decorate each muffin with a piece of sun-dried tomato, an olive, some grated “cheese” and a sprinkle of oregano. Bake for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Enjoy!
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.
Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.