These sun-dried tomato and spinach muffins are a savoury, grain-free take on the classic breakfast muffin. Made with eggs, almond flour, courgette and sweetcorn, they're packed with vegetables and finished with a sprinkle of our grain-free granola. No grains, no ultra-processed fillers, just real ingredients baked into something you can grab on your way out the door.
Makes 6-8
Ingredients
- 6 eggs
- 2 big handfuls baby spinach
- 35ml olive oil
- 1 tsp garlic powder
- Salt and pepper
- 175g almond flour
- 1 tsp baking powder
- 1 small tin sweetcorn
- 1 cup grated courgette
- 1/4 cup sun-dried tomatoes
- Paleo Low Sugar grain free granola, for sprinkling
Method
Preheat and blend. Preheat the oven to 170°C. Blend the eggs, spinach and olive oil together until smooth.
Combine the batter. Pour into a bowl and add the almond flour, baking powder, garlic powder, salt and pepper, half of the sundried tomatoes (keep the rest for topping), drained sweetcorn and grated courgette. Squeeze the courgette first to remove excess water before adding. Mix until fully combined.
Fill and top. Pour the mixture into muffin cases in a muffin tray. Top with the remaining sundried tomatoes and a sprinkle of granola.
Bake. Bake on the middle shelf for 20 minutes, until set and golden.
Cool and store. Once cool, store in the fridge in an airtight container.
Tips for the best results
- Don't skip squeezing the courgette. Excess water left in will make the muffins soggy and stop them holding together properly.
- Drain the sweetcorn well before adding, for the same reason.
- These are best eaten within 3 to 4 days and keep well in the fridge, making them a solid meal prep option for the week ahead.