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Spinach Almond Amaranth Breakfast Muffins
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Description
A healthy, gluten free and easy breakfast with spinach, almond, and amaranth, adding to the flavor of eggs.
Ingredients
- 1 cup Baby Spinach, Chopped
- 1 cup Almond Meal
- 1 cup Amaranth (cooked)
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 4 whole Eggs
- 1 Tablespoon Flax Oil
Preparation
Preheat oven to 350ºF. Prepare the muffin tray by greasing it with cooking spray.
In a bowl, combine the spinach, almond meal, amaranth, baking powder, salt, and pepper. In another bowl, whip the eggs and mix in the oil. 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 for 25–30 minutes or an inserted fork comes out clean.
Serve hot with ketchup.
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