Coconut flour is really nothing like regular flour. It needs to be baked with lots of egg to help give it it bind. These muffins are actually a bit of a cross between a muffin and a frittata due to the amount of egg. They are grain free and dairy free. They are packed full of vegetable and protein goodness- a great way to fill up for the day!
Makes about 10 medium sized muffins. Double the recipe if you want to freeze a batch for later.
- 4 eggs
- 1 cup grated carrot (about 160g / 5.6oz or two medium carrots)
- 1 cup grated cheese of choice (100g / 3.5oz). I use Manchego or sheep pecorino, but cheddar or parmesan would work too.
- 1 large spring onion (white and green bits), finely chopped
- 1/2 cup milk of choice (almond, soy, coconut, dairy)
- 1/3 cup coconut flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon gluten free baking powder
- 1 teaspoon paprika
- 2 tablespoons Vital Vege Powder (optional)
- 1 teaspoon dried parsley or rosemary (or 1 tablespoon fresh, finely chopped herb)
- 1/4 teaspoon sea salt
- a few grinds of pepper
- Preheat oven to 190 degrees Celsius / 370F.
- In a large bowl, whisk the eggs until a little fluffy. Stir in the cheese, spring onion and milk until well combined.
- In a smaller bowl, combine the rest of the ingredients (coconut flour, baking soda, baking powder, paprika, herb, Vital Vege Powder, salt and pepper).
- Add the dry ingredients to the wet ingredients and stir until well combined
- Leave mixture to sit for 5 minutes.
- Place 10-12 patty cases in a muffin tin. Use an ice cream scoop to put batter into the cases- this helps get a uniform amount of batter in each one.
- If adding cheese to the top, do so now.
- Bake in preheated oven for about 20 minutes, until golden on top.
- Cool to room temperature before eating.
- Freeze extras in airtight containers.
For more lunch ideas, scroll through these recipes.
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