from tasty-yummies.com
6 eggs
1/2 cup coconut flour
1/4 cup coconut milk (or other milk of your choice)
1/2 cup grass-fed butter, ghee or coconut oil, melted but cooled slightly
1/4 cup arrowroot starch
1/2 tsp sea salt
1/2 tsp baking soda
1/4 tsp baking powder
fresh ground black pepper
1 cup kale, spinach, chard, or other green, thinly sliced into ribbons
1/2 cup finely chopped red bell pepper
1 medium shallot, finely chopped
1/4 cup thinly sliced chived
For Topping:
hemp seed
finely sliced chives
Optional Add-ins:
crumbled feta, goat cheese or shredded cheddar, optional
crumbled bacon, sausage, chopped ham or other meat
fresh herbs: basil, oregano, etc
other veggies: chopped or shredded zucchini, asparagus, peas, broccoli, cherry tomatoes, mushrooms, carrots, celery, onion, garlic, scallions, etc.
Preheat oven to 350ºF. Line a standard-sized muffin tin with parchment paper muffin cups.
Place the eggs into a blender and blend on low until they become whipped and increase in volume.
Add the coconut flour, coconut milk, melted butter, oil or ghee, arrowroot starch, sea salt, pepper, baking soda and baking powder to the blender. Blend until the ingredients are well incorporated, stopping to scrape the sides of the blender with a spatula as needed.
Pour the batter into a large mixing bowl. In a small bowl, toss in the greens, scallions, bell pepper and any other veggies, herbs or meat and cheese that you are adding.
Scoop the batter evenly into the lined muffin tin, sprinkle each muffin with some hemp seeds and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes clean. Top finished muffins with chopped chives.
Muffins will keep up to one week in the refrigerator or can also be frozen. If freezing, allow to thaw in the refrigerator overnight.