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Top view of spinach almond amaranth breakfast muffins in the muffin tray along with a cup of coffee
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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
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 199kcal
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: 199kcal | Carbohydrates: 17g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 167mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin A: 136IU | Calcium: 72mg | Iron: 2mg