Recipe of the Week: Gluten- Free Vegetable Breakfast Muffins

Hello Everyone,

Theres been a lot of requests lately for some new recipes, particularly vegetarian. A vegetarian diet can provide a multitude of health benefits if it’s planned correctly to include a variety of proteins rich foods, complex carbohydrates and plenty of fresh fruits and vegetables. There will be more vegetarian recipes added to the ‘recipe’ page which can be found at the top of the website, along with a post each week incorporating ‘protein combining’ to ensure your vegetarian meals are balanced, healthy and hearty.

This week, Nutritionnourishment is sharing an old favourite recipe for gluten-free breakfast muffins that are packed full of nutrients. This recipe is truly versatile; be creative and change up the spices and use vegetables that are already in your kitchen. Each time I make these muffins they are different. I love to change the ingredients using organic vegetables such as asparagus, spring onions, kale, chard, pumpkin, and adding different cheeses like feta and diced halloumi!

These muffins provide a quick and easy breakfast option that can be eaten on the way to work, or heated up when you arrive to enjoy with your cup of tea or organic coffee. They can be frozen for later use of sealed in an air-tight container in the fridge for 3 days!

Remember to be creative!! Below are some pictures of different variations of the recipe I have made in the past!! Enjoy!!


Packed with vegetables for added nutrition, makes these breakfast muffins a quick, easy on-the-go breakfast that will ensure a healthy start to your day!
2 Cups organic Almond Flour/meal
2 tsp baking soda
1 tsp himalayan pink salt
1/2 Cup coarsely grated carrot
1/2 Cup coarsely grated sweet potato
1/2 Cup coarsely grated zucchini
1/2 Cup diced capsicum
1/2 Cup diced tomato
1 Cup spinach
1/2 Cup grated parmesan cheese
1/2 Cup Almond milk
2 free-range organic eggs
1/3 Cup Cold-pressed Extra Virgin Olive Oil
*Optional Spices: basil, chilli, garlic, parsley play around to develop a taste you like. Vegetables on this list are all optional- use what you have in your fridge.

Step 1: Preheat oven to 180 degrees. Line muffin tray with twelve paper cases.
Step 2: Sift Almond Flour/Meal with baking powder and salt in a large mixing bowl. Add carrot, sweet potato, zucchini, capsicum, tomato, spinach and cheese. Mix well until combined.
Step 3: In a separate, smaller mixing bowl whisk eggs, milk and oil together and add wet mixture to dry ingredients. Mix until combined well.
Step 4: Divide the mixture evenly among the prepared pans and sprinkle with cheese or spices for taste. Bake in oven for 25 minutes or until golden.
* These muffins can be frozen for later use and will remain fresh in a tightly-sealed container in the fridge for 3-4 days.

We hope your’ve enjoyed this week’s recipe and look forward to seeing your creations. You can add pictures of your cooking from our recipes on our Facebook page ‘Nutritionnourishment’ or tag on instagram ‘gypsy_warrior’ and hashtag #nutritionnourishment

As Always Healthiest Regards




2 thoughts on “Recipe of the Week: Gluten- Free Vegetable Breakfast Muffins

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