MAKES 12 muffins (2 per serving)
PREP TIME: 5 minutes
COOK TIME: 25 minutes
All your favorite summer flavors packed into one little muffin! Wanna get a little crazy? Serve these with salsa or sprinkle the tops with cheddar cheese (dairy-free or regular) before baking.
8 large eggs
½ cup (120 ml) full-fat coconut milk
¼ cup (20 g) finely chopped fresh cilantro leaves and stems
1 medium Hass avocado, peeled, pitted, and cubed (about 4 oz/110 g of flesh)
3 tablespoons nutritional yeast
1 jalapeño pepper, seeded and finely diced
1½ teaspoons garlic powder
1½ teaspoons onion powder
Pinch of finely ground sea salt
Pinch of ground black pepper
- Preheat the oven to 350°F (177°C). Line a standard-size 12-well muffin pan with muffin liners, or use a silicone muffin pan, which won’t require liners.
- Place all the ingredients in a medium-sized mixing bowl and stir until combined.
- Divide the batter evenly among the lined muffin wells, filling each about three-quarters full. Bake for 23 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
STORE IT: Keep in an airtight container in the fridge for up to 5 days.
REHEAT IT: Place on a rimmed baking sheet and warm in a preheated 300°F (150°C) oven until heated through, about 10 minutes. Or place a single serving on a microwave-safe plate and microwave on 50% power for 1 minute. (Using 50% power ensures that the muffins won’t overcook.)
make it COCONUT-FREE:
Replace the coconut milk with the milk of your choice.
calories: 160 | calories from fat: 101 | total fat: 11.2 g | saturated fat: 3.7 g | cholesterol: 248 mg
sodium: 135 mg | carbs: 4.4 g | dietary fiber: 1.9 g | net carbs: 2.5 g | sugars: 1.1 g | protein: 10.5 g
FAT : 63%
CARBS : 11%
PROTEIN : 26%