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

1. 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.
2. Place all the ingredients in a medium-sized mixing bowl and stir until combined.
3. 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.

Per serving:

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%