Savoury Paleo Muffins

Making savoury muffins has been on my to do list for so long now it’s almost a little embarrassing. But hey, we got there in the end and boy, oh boy was it worth the wait! These savoury paleo muffins are perfect as a quick breakfast on the go, a snack to cure your hangry-ness or as a perfect kid’s lunch box filler. Taking all of 10 minutes to prep and 35 minutes to cook, you’ll happily make these a house hold staple that doesn’t make you feel guilty or break the bank.

Ingredients
2 zucchini’s, grated and water squeezed out
1 large handful of spinach, chopped roughly
1 brown onion, finely diced
4 slices of short-cut bacon, finely diced
1/3 of a cup of extra virgin olive oil
3 eggs
½ a cup of coconut flour
½ a cup of nutritional yeast
1 ½ teaspoons of GF baking powder
Salt and pepper, a good crack/sprinkle
Coconut or olive oil to grease muffin tray
 
Method
Pre-heat oven on 180C
Combine zucchini, spinach, onion, bacon, extra virgin olive oil and eggs in a bowl
In a separate bowl, mix coconut flour, nutritional yeast and baking powder
Mix two bowls (wet and dry ingredients) together and season with salt and pepper as you’re mixing
Spoon mixture into greased muffin tray and cook for 35-40 minutes, depending how big you make your muffins (you can check muffins with a skewer to see if they're cooked through)
Allow muffins to cool in the muffin tray for 5 minutes before placing on a wire rack to cool further