Coconut & Cauliflower Muffins
Yields 6
These savoury muffins make a great breakfast on the go or a healthy snack.
Write a review
  1. 250g cauliflower
  2. 50g coconut flour
  3. 25g chickpea flour
  4. 2 eggs
  5. 2 spring onions
  6. 1 tsp. mixed herbs
  7. ½ tsp. paprika
  8. Salt and pepper to taste
  1. Preheat the oven to 180°C
  2. Blend the cauliflower in a high speed blender until you have a rice like consistency.
  3. Add the eggs to the blender and whizz until incorporated.
  4. Add the coconut flour, chickpea flour, chopped spring onions and herbs and spices to the blender and blend until everything is thoroughly mixed.
  5. Divide mixture between 6 muffin cases and place in a preheated oven.
  6. Bake at 180°C for 35 to 40 minutes.
Flourish Wellbeing

Pin It on Pinterest

Share This