Olive, Spinach and Spring Onion “No Bread” Muffins

Set oven to 180°C (355ºF).

In a bowl, place dry ingredients: tapioca flour, coconut flour, baking powder and sea salt. Combine.

In a separate bowl, whisk together the olive oil and eggs until combined.

In a pan, wilt down the spinach, spring onions, thyme and garlic with a little coconut oil.

Fold the dry ingredients into the wet olive egg mixture and whisk until fully combined. Add in the spinach, garlic, thyme, and the green olives; mix until fully combined.

Ladle into greased muffin cups or tray and bake for 15–20 minutes until golden. Remove from oven and allow to cool. Can be served warm or cold.