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Savoury Muffins

GF | DF | NF | RSF
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Servings: 10 muffins
Course: 2 meals a day, Baby Led Weaning, BLW, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • ½  cup  tapioca flour
  • ¼  cup  coconut flour
  • 1 cup  grated carrot
  • 1 cup  chopped spinach
  • 5  large eggs (or 6 medium)
  • ¼  cup  melted ghee, olive oil or avocado oil
  • ½  tsp  baking soda
  • 5 black olives, diced (omit if you or your kiddies aren’t olive fans)
Optional Add Ins
  • 1 cup  grated cheese over 12 months of age
  • fresh herbs (parsley, thyme, basil or sage) to taste
  • 1/4 cup frozen corn

Equipment

  • Muffin tin
  • Mixing Bowl
  • Spoon or Whisk

Method
 

  1. Preheat the oven to 180C. Line a muffin tin with muffin paper liners, or use a silicone muffin tray
  2.  Mix all ingredients together until combined. If you have a thermomix, pop everything into the bowl and mix on reverse until combined
  3.  Pour the mixture into the muffin cups until about ¾ full.
  4. Place in the oven and bake for 20 minutes, or until golden brown and fully cooked through.
  5. Remove from the oven and let cool a bit.
  6. Serve warm with butter, or if dairy free, fresh avocado slices.

Notes

AGE APPROPRIATE: once tolerating eggs
The next day, you can reheat the muffins in the oven until warmed through.
*Store in an airtight container for up to 5 days or pop in freezer for up to 6 months