Recipe 3

Write By: Belinda Published In: ROOT Created Date: 2015-11-22 Hits: 207 Comment: 0

Spinach and feta coconut flour muffins



1/2 Cup Coconut flour

1 tsp Gluten free Baking powder

1 tsp garlic powder

1/2 tsp dried thyme

Pinch Salt and pepper to your liking

1/4 cup Water

1/4 cup Avocado Oil or MCT oil or Olive oil

150g low sodium goat or cow feta crumbled

1/2 cup wilted Spinach (steam) or frozen

6 pitted dry black olives chopped

1/4 cup Fresh basil chopped

1/2 small tomato diced

4 x large Eggs


Preheat oven 200 degrees C

Sieve and mix all dry ingredients, make sure it is thoroughly mixed.  In a seperate bowl, mix together all wet ingredients.  Add all wet ingredients to dry ingredients.  If it looks too dry, (ingredients should stick together), add more water or a mix of oil and water, must not be runny, rather firm when spooning mixture into paper cup cake moulds, I put mine in my silicone cupcake holder.  Coconut flour tends to absorb a lot of liquid and become very dry very quickly.

Bake for 20-25 minutes or until golden brown and scewer comes out clean, if you over cook they will burn underneath. Makes 12.

Kcal per one muffin 140, carbs 3.75g, fiber 1.91g, Protein 4.8g, fat 11.91g, sugar 1.25g


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