Spinach Almond Amaranth Breakfast Muffins

Name: Spinach Almond Amaranth Breakfast Muffins
Total time: 45 min
Yield: 9 servings
Ingredients: 1 cups baby spinach (chopped); 1 cups Almond flour*; 1 cups Amaranth (cooked)*; 1 tsp baking powder; ½ tsp salt; ½ tsp black pepper (crushed); 4 eggs; 1tbsp flax oil*

Spinach Almond Amaranth Breakfast Muffins might be a good recipe to expand your breakfast repertoire. This recipe serves 9. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 142 calories, 6g of protein, and 10g of fat per serving.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

142 kcal

Calories

6 g

Protein

10 g

Fat

8 g

Carbs

Ingredients

For 9 servings

Estimated cost~€2.40 · ~€0.25/serving

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Kitchen Tools

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Antihaft-Pfanne

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KitchenAid Küchenmaschine

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Instructions

1
Preheat oven at 350 degree Fahrenheit. Prepare the muffin tray by greasing it with cooking spray.
2
In a bowl combine all the dry ingredients including spinach.
3
In another bowl whip the eggs and mix oil in it.
4
Pour the wet ingredients into the dry ingredients and mix well so that the batter is well coated.
5
With an ice cream scoop spoon the batter into the muffin tray and put it in the oven.
6
Bake it for 25-30 minutes or until the fork comes out clean.
7
Serve hot with ketchup.