Broccoli, spinach muffin (paleo)




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200 g almond flour

60 g coconut flour, unsweetened

120 g broccoli, steamed, cut into smaller pieces

80 g spinach, squeezed of any liquid

4 pcs egg

120 ml almond milk

80 ml olive oil

1 tbsp thyme leaves, chopped

1 tsp baking soda

1 pinch salt, table

Active time 0 min

Ready in 30 min


  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.







Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 218.95

Protein 6.35 g

Carbohydrate 7.49 g

Of which sugars 3.49 g

Fat 19.23 g

Of which saturates 3.52 g

Fibre 2.65 g

Sodium 202.43 mg

Good Points

High in Vitamin E

Source of Copper

Source of Folate

Source of Magnesium

Source of Riboflavin

Source of Manganese

Source of Phosporus