Flour-free and with hidden veggies plus the appeal of bacon, these brekkie muffins from Steph Lowe of the Natural Nutritionist are perfect for the whole family.
2½ cups almond or hazelnut meal
1 tsp baking powder*
¼ tsp salt
1 tbsp apple cider vinegar
4 free-range eggs
½ cup grass-fed butter, melted
1 zucchini, grated
½ cup grated sweet potato
2 rashers bacon
1 tsp coconut oil
*check gluten-free if required
Preheat oven to 180C.
To a large bowl, add almond/hazelnut meal, baking powder, salt and apple cider vinegar.
In a separate bowl, whisk eggs and add to the above.
Add melted butter and grated vegies.
Finely chop bacon and fry in coconut oil. Add to the bowl and combine well.
Transfer into lightly greased muffin trays and bake for 30 minutes or until cooked through and firm to touch. Allow to cool slightly before serving.
Note: Leftovers will keep in the fridge for up to five days and freeze well.