Coconut Flour Vege Muffins

Gluten free - grain free - dairy free - refined sugar free - nut free - vegetarian
    I've been experimenting with using coconut flour and have finally come up with a savoury muffin that I'm happy with!  If you like a more savoury breakfast, these would be great- even better with a bit of fried bacon, tomato and mushroom on the side!  They make an excellent lunch box snack too.  They freeze well so you can pull them out when you need them. 
   Coconut flour is really nothing like regular flour.  It needs to be baked with lots of egg to help give it it bind.  These muffins are actually a bit of a cross between a muffin and a frittata due to the amount of egg.  They are grain free and dairy free.  They are packed full of vegetable and protein goodness- a great way to fill up for the day!

    Makes about 10 medium sized muffins.  Double the recipe if you want to freeze a batch for later.
Ingredients:

• 4 eggs
• 1 cup grated carrot (about 160g / 5.6oz or two medium carrots)
• 1 cup grated cheese of choice (100g / 3.5oz).  I use Manchego (a sheep cheese) or sheep pecorino, but cheddar or parmesan would work too.
  
• 1 large spring onion (white and green bits), finely chopped
• 1/2 cup milk of choice - plant based or dairy
  
• 1/3 cup coconut flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon gluten free baking powder
• 1 teaspoon paprika
• 2 tablespoons Vital Vege Powder (optional)
• 1 teaspoon dried parsley or rosemary (or 1 tablespoon fresh, finely chopped herb)
• 1/4 teaspoon sea salt
• a few grinds of pepper

Note : you can leave the cheese out all together if preferred.  Or to reduce the cheese, you can leave it out of the recipe and just sprinkle a little on top of each muffin before baking, as I did here:

Method:

• Preheat oven to 190 degrees Celsius / 370F. 
• In a large bowl, whisk the eggs until a little fluffy.  Stir in the cheese, spring onion and milk until well combined.
• In a smaller bowl, combine the rest of the ingredients (coconut flour, baking soda, baking powder, paprika, herb, Vital Vege Powder, salt and pepper).
• Add the dry ingredients to the wet ingredients and stir until well combined
• Leave mixture to sit for 5 minutes.
• Place 10-12 patty cases in a muffin tin. Use an ice cream scoop to put batter into the cases- this helps get a uniform amount of batter in each one.
• If adding cheese to the top, do so now.
• Bake in preheated oven for about 20 minutes, until golden on top.
• Cool to room temperature before eating.  
• Freeze extras in airtight containers.

For more breakfast ideas, scroll through these recipes.
For more lunch ideas, scroll through these recipes.