Spinach, carrot and courgette muffins

Sat, Jun 14, 2014, 01:00

  • Cooking Time: 30 mins
  • Course: Side Dish
  • Cuisine: American


  • 170g coconut flour
  • 30g cornflour
  • 2tsp baking powder
  • 3 tbsp chia seeds (or linseeds)
  • Salt, pepper
  • A grate or two of nutmeg
  • 5 eggs
  • 360ml almond milk
  • 200g spinach leaves, de-stalked and chopped (or use baby leaves)
  • 200g grated carrot
  • 1 onion, grated or very finely chopped
  • 1 courgette, grated
  • Zest and juice of 1 lemon
  • 1 clove garlic, crushed
  • Handful dill and parsley, chopped


Preheat an oven to 180 degrees/gas 4 and grease and line a 12-unit muffin tray.

In a large bowl, mix the coconut flour, cornflour, baking powder and seeds, and season well. In a separate bowl, whisk the eggs and milk. Add all the vegetable ingredients and the lemon juice to the egg/milk mixture and then add the wet ingredients to the dry ingredients and mix gently.

Tip into the muffin cases and bake for 25-30 minutes. They will not rise much and are quite dense, but taste light enough.