these dairy-free, vegetarian muffins are my new favorite way to eat breakfast! feel free to sub in or out any of the vegetables, and add meat/cheese if that’s your vibe. sub normal flour for coconut flour to make them gluten free/keto.
6 large eggs
1/2 cup flour
1/4 cup almond milk (or any milk of your choice)
1/2 cup avocado oil (sub for olive/vegetable oil)
2 tbsp cornstarch
1/4 tsp sea salt
1 tbsp ground flaxseed
a handful of chopped broccoli
1/4 of a yellow onion, diced
a handful of chopped spinach
a handful of chopped kale
a few chopped mushrooms
Preheat the oven to 350. (I used the convection bake setting.)
Beat six eggs in a bowl. Mix in the flour, almond milk, avocado oil, cornstarch, salt, pepper, and flaxseed.
Chop your veggies and add to the bowl. Get creative with the veggies! (Add meat/cheese if you like!) Blend lightly.
Line your muffin tins with muffin wrappers.
Using a ladle, scoop the batter into the tins. I filled the cups pretty full. Top them with EBTB seasoning. (TIP: clean the muffin tins with a paper towel before you put them in the oven. This will make your cleanup process much easier.)
Bake for 18 – 25 minutes. The longer you cook, the drier the muffins will be. Use the toothpick test to make sure they’re fully cooked.
Let the muffins cool and harden a little before eating!! Enjoy!