Yusuf’s eczema has been out of control lately, so we’ve been experimenting with different allergy-free food options until we figure out what his triggers are. We decided gluten had to go at least for the time being, but gluten-free baking is a pain, with a million different kinds of flours and binders. I just was not having it. So we decided to look into paleo options. Much easier! NomNomPaleo is now one of my favorite new blogs and these egg muffins are originally from her site.
We had an allergy test done this week and our naturopath instructed us to also keep him off dairy at least until we get the results back in two weeks. Sounds easy enough, except that this kid LOVES cheese and milk. These muffins originally call for cheddar cheese (Yusuf’s favorite!) but I had to take that out this time and instead use some other add-ins to give the muffins some flavor and substance. There’s also some yogurt, which I think is mostly there for the moisture content, so I replaced it with almond milk and they turned out fine.
I literally opened the fridge and grabbed whatever I could find to add to these muffins. I ended up with a handful of baby spinach, a small carrot, and about 1/3 cup of leftover finely diced onion. I also decided to improvise last minute by adding in some spices for an extra hint of flavor.
Oh and I also got to test out my brand new silicone muffin pan, which I’m totally in love with! It made clean up a snap and the muffins popped right out without any sticking at all. Washing it was super easy too. If you make muffins a lot, I highly recommend this 100% silicone muffin pan, if only to save your sanity! 😉
What I love about paleo baking, as opposed to gluten-free baking, is that there’s usually just a couple of flours to keep stocked in your kitchen. What I have on hand now is coconut flour from Tropical Traditions – this flour is amazing and smells just heavenly! So I’ve been gravitating towards recipes that use this since I don’t have almond flour right now (the other common paleo flour).
These muffins are so easy to make and come out so soft and tender, yet hold their shape really well and barely leave any crumbs (great for an active toddler!). The added vegetables and spices give them an extra bit of nutrition and round out the flavor really well. Even the hubby, who’s not a big egg fan at all, said he could eat these everyday. That’s a huge win in my book!
- 4 eggs
- 2 tbsp full fat yogurt (or 1 1/2 tablespoons almond milk if dairy-free)
- 3 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1/3 cup baby spinach, finely chopped
- 1 small carrot, shredded
- 1/3 cup onion, finely diced
- 1/2 cup of shredded Cheddar cheese (optional, omit if dairy-free)
- Dash of sea salt (use more if omitting cheese)
- Dash of black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin powder
- Preheat oven to 375 degrees and grease a 6-cup muffin pan with melted coconut oil.
- Place eggs, yogurt (or almond milk), and salt into medium bowl and whisk together until blended.
- Sift the coconut flour and baking powder into batter and mix until smooth.
- Add pepper, garlic powder, and cumin and mix until blended.
- Add the baby spinach, carrot, onion, and cheese (if using), and continue to stir until it's all well distributed.
- Divide batter evenly into muffin pan and bake for 20 minutes.
- Allow muffins to cool on a rack for 10 minutes.
- When adding coconut flour to egg mixture, the flour tends become lumpy, which is why it's best to sift it into the batter.
- The original recipe calls for Greek yogurt, but I've used regular yogurt without a problem. Just make sure it's full-fat.