142 kcalSpinach Almond Amaranth Breakfast Muffins
45 min serves 9
VegetarianDairy-Free
6gprotein8gcarbs10gfat
Ingredients
- •1 cups baby spinach
- •1 cups almond flour
- •1 cups amaranth
- •1 tsp baking powder
- •½ tsp salt
- •½ tsp pepper
- •4 eggs
- •1 tbsp flax oil
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Method
From foodista.com — read the original
- Preheat oven at 350 degree Fahrenheit. Prepare the muffin tray by greasing it with cooking spray.
- In a bowl combine all the dry ingredients including spinach.
- In another bowl whip the eggs and mix oil in it.
- Pour the wet ingredients into the dry ingredients and mix well so that the batter is well coated.
- With an ice cream scoop spoon the batter into the muffin tray and put it in the oven.
- Bake it for 25-30 minutes or until the fork comes out clean.
- Serve hot with ketchup.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com