After making the most delicious Hulk Pancakes on the weekend, I wanted something similar I could have as a snack. A savoury muffin should do the trick. Low carb, high protein and loaded with the goodness that comes from all things green, these are exactly what I was looking for! They freeze well too, so make a big batch and pop them in some zip lock bags for later on! This made about 30 cupcake size muffins. Perfect post workout or for your morning munchies.
2 cups almond meal
3/4 cup flavorless protein powder
4 eggs
Few handfuls of baby spinach or kale
1 zucchini, roughly grated
1 cup chopped broccoli
2 cups milk of your choice (dairy, almond, coconut, oat)
1 tsp baking powder
1 tsp baking soda
2 tbs coconut oil
Big handful basil or parsley, finely chopped, optional
Preheat your oven to180C. In your food processor add broccoli & spinach and blitz. Add remaining ingredients and process until completely combined. Spoon into muffin or cupcake moulds and bake for about 25 mins. All done!
Great recipe! Do you think they would hold together well if I replaced the quinoa flour with coconut flour?
Hey Cara, you can definitely sub with coconut flour but you probably want to use about 1/2 the amount of coconut flour. It is really dense in cooking and absorbs a lot of liquid. So if a recipe called for 1 cup of quinoa flour I would use a heaped 1/2 cup of coconut flour 🙂
Thanks! 🙂
Is there anything I can substitute the protein powder with, or can I skip it altogether? Will the recipe also work using flour instead of almond meal?
Hi Evelyn, I would just add more almond meal if you are leaving out the protein powder. I have never made it with regular flour so I’m not sure how that will work. Sorry I can’t be more help.