Vegan • Gluten free • Dairy free • Egg free • Nut free
Delicious, cheesy herb vegetable AIP muffins! Light in texture, moist and full of flavour, you would never know these muffins are grain free. Packed with carrot, spinach and broccoli these muffins make a great snack when looking for that savoury bite.
This recipe works well with other vegetables, you can replace broccoli with cauliflower. If using courgette make sure you squeeze out the water.
AIP Spinach broccoli muffins
Cook time : 25 minutes
Servings : 6 muffins
Ingredients
• 1/2 cup tigernut flour (sift for no clumps)
• 1/2 cup cassava flour
• 1/4 cup tapioca flour
• 1 tbsp coconut flour
• 1/2 tsp baking soda
• 2 tbsp nutritional yeast
• 1 tbsp fresh rosemary
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 3/4 cup carrot, finely grated
• 1/4 cup broccoli florets and stems, finely diced
• 1 tbsp red onion, finely diced
• 1/3 cup baby spinach, finely sliced
• 1/2 cup olive oil
• 1 gelatin egg (1 tbsp gelatin sprinkled over 1/2 cup boiling water, lightly stir to dissolve. Sprinkle 1/3 tbsp gelatine powder, whisk until frothy.)
Instructions
Preheat the oven to 180 fan bake.
Combine dry baking ingredients in a large bowl.
Add carrot, broccoli, red onion and spinach. Mix through until evenly distributed.
Make a well in the middle and add olive oil. Slowly blend oil into the dry mixture, it will become a little doughy.
In a small cup sprinkly 1 tbsp gelatine over 1/2 cup hot water. Stir gently to dissolve. Add another 1/3 tbsp gelatine and then whisk until just frothy.
Immediately fold gelatine egg gently into the mixture until well combined.
Fill 6 silicone muffin moulds with mixture.
Sprinkle with herbs. Bake in the middle of the oven for 25 minutes.
Storage
2 - 3 days in an airtight container, or freeze.
The following days they are extra yummy when eaten slightly heated.
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