GF Savoury Muffins

When it comes to hormone and metabolism health, getting in adequate protein is key.

But when I talk to women, many initially struggle to feel hungry enough to down large amounts of protein, particularly in the morning. This is when I encourage them to gradually increase the amount over time as we stimulate their digestion through drinks like Dandelion Root Tea and introduce snack sized recipes to start with.

These savoury muffins are a great starting point, with small amounts of protein, but also packed with whatever veg you have on hand. They are also gluten free and the parmesan offers a low lactose cheese option for sensitive tummies and a source of calcium, for supporting your bone health. If however you're after a dairy free option, try out my popular Veggie Loaf instead.

If you have little ones, they are also perfect for lunch boxes and a healthy baked option to have on hand to feed the "I'm hungry" snack requests. 

Best of all, you'll whip them up in no time and can enjoy them warm or cool the following day.

GF Savoury Muffins

Makes 9 muffins

WHAT YOU'LL NEED:

 3/4 cup almond meal (I use blanched from Honest To Goodness)

1/3 cup Tapioca 

1/2 tsp salt

2 tsp baking powder

3 eggs

1/3 cup extra virgin olive oil

1/2 cup milk of choice (I use homemade nut milks)

1/4 cup parmesan cheese (I use raw parmesan like Zanetti, found in major supermarkets) If you're after a dairy free option, try out my popular Veggie Loaf.

3/4 cup grated zucchini, or carrot (use what you have on hand)

1/3 cup baby spinach, chopped (or if you have kale, Swiss chard or large spinach leaves, use them in place)

1/4 cup finely chopped onion

2 tbsp fresh green herbs, chopped (I love basil in this recipe)

WHAT YOU'LL NEED TO DO:

• Preheat your oven to 180 degrees C and grease a muffin tray (or add baking paper into each individual muffin tin. Tip: screwing up the baking paper first, allows you to shape the paper better. Thanks Mum :)
• Add dry ingredients in a large bowl and mix well.
• Add eggs to a seperate bowl and whisk.
• Add your oil and milk and mix well.
• Add the wet ingredients into your dry and mix well.
• Add in your veggies, herbs and cheese and mix through. 
• Spoon your mixture evenly into 9 muffin tins and add to your hot oven.
• Bake on 180 degrees C for 15 minutes. Remove and enjoy warm, or store on your Benchtop for up to 1 day (they'll get gobbled up before then, I promise). Or, you could freeze to enjoy in later days or weeks. 

Looking for more recipe inspo, specific for healthy hormones & metabolism? It's all included here.