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Spinach Almond Amaranth Breakfast Muffins
Spinach Almond Amaranth Breakfast Muffins is soft and fluffy savory breakfast idea. It's healthy, protein packed and gluten free.
Course
Breakfast
Cuisine
American
Keyword
Spinach Almond Amaranth Breakfast Muffins
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
9
Calories
199
kcal
Author
Gunjan
Ingredients
1
cup
chopped baby spinach
1
cup
almond flour
1
cup
cooked amaranth
1
tsp
baking powder
1/2
tsp
salt
1/2
tsp
crushed black pepper
4
large
eggs
1
tbsp
flax/olive oil
Instructions
Preheat oven at 350 degree Fahrenheit. Prepare the muffin tray by greasing it with cooking spray.
In a bowl combine all the dry ingredients including spinach.
In another bowl whip the eggs and mix oil in it.
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 it for 25-30 minutes or until the fork comes out clean.
Serve hot with ketchup.
Notes
Can be prepared ahead of time and refrigerated in an air tight container for 3-4 days.
Nutrition
Calories:
199
kcal
|
Carbohydrates:
17
g
|
Protein:
9
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
94
mg
|
Sodium:
167
mg
|
Potassium:
117
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
136
IU
|
Calcium:
72
mg
|
Iron:
2
mg