Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Spinach Almond Amaranth Breakfast Muffins
Details
- Serving Size: 9
- Gluten-Free: True
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 4 Points
Cuisine
- morning meal
- brunch
- breakfast
Ingredients
- 1 cups baby spinach (chopped)
- 1 cups Almond flour*
- 1 cups Amaranth (cooked)*
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper (crushed)
- 4 eggs
- 1tbsp flax 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.
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