Broccoli, spinach muffin (paleo)

Ingredients

• 100 g Almond flour
• 30 g Coconut flour, unsweetened
• 60 g Broccoli, steamed, cut into smaller pieces
• 40 g Spinach, squeezed of any liquid
• 2 pcs Egg
• 60 ml Almond milk
• 40 ml Olive oil
• 1/2 tbsp Thyme leaves, chopped
• 1/2 tsp Baking soda
• 1/2 pinch Salt, table

Method

1. Preheat oven to 180°C.
2. Line 12 muffin holes with paper patty pans.
3. In a large mixing bowl, whisk together flour, baking soda and thyme.
4. In a separate mixing bowl, whisk together milk, egg and oil until combined.
5. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.
6. Fold in the broccoli and spinach.
7. When well-combined, spoon the batter to muffin tin, to 2/3 full.
8. Bake for 20 minutes or until firm to the touch.
9. Serve when cooled to room temperature.