Savory Muffins Recipe with Hidden Broccoli
Skip the sweet and try these savory muffins instead! With a low-carb, gluten-free base, these hidden vegetable muffins are quick and easy to make any time you want to meal prep a healthy dairy-free baked good. Serve as a side, with breakfast, or as a snack!
Servings: 6
Calories: 94kcal
Ingredients
- 6 whole eggs
- ½ cup bone broth coconut/nut milk, or water
- 2 cups broccoli steamed and food processed
- 2 tablespoon coconut oil softened
- ½ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 °F (175°C).
- Whisk eggs in a large bowl. Add broccoli, broth, and oil. Stir well.6 whole eggs, ½ cup bone broth, 2 cups broccoli, 2 tablespoon coconut oil
- In a smaller separate bowl, combine the dry ingredients: flour, baking soda, and salt. Then, stir the dry ingredients into the wet ingredients.½ cup coconut flour, ½ teaspoon baking soda, ½ teaspoon salt
- Divide evenly into a standard-sized 12-cup greased muffin tin.
- Bake for 15-20 minutes until the tops are golden brown. Check the center by poking a knife in; if it comes out clean, the muffins are done.
- Cool on a wire rack for 5 minutes before removing each muffin cup from the tin and serving warm or leave to cool longer.
Video
Notes
See the post above for a list of delicious optional add-ins!
Store leftovers in an air-tight container for three to five days. Move leftovers to the freezer for long-term storage, up to 3 months. Thaw in the refrigerator overnight or put frozen muffins in an oven at 350°F (175°C) and warm until they are as hot as you like.
Nutrition
Serving: 2muffins | Calories: 94kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 361mg | Fiber: 4g | Net Carbohydrates: 4g
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