SafePlates

Ingredients

• 1 cup gluten-free all-purpose flour (120g)
• 1 teaspoon gluten-free baking powder (4g)
• 1/4 teaspoon salt (1.5g)
• 1/4 teaspoon black pepper (0.5g)
• 4 large eggs
• 1/2 cup unsweetened oat milk (120ml) or another nut-free, dairy-free milk
• 1/4 cup olive oil (60ml)
• 1/2 cup chopped spinach (30g)
• 1/4 cup diced red bell pepper (about 30g)
• 1/4 cup finely chopped green onions (25g)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and pepper.
3. In another bowl, beat the eggs. Add the oat milk and olive oil, mixing until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the spinach, red bell pepper, and green onions.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tip

Enjoy these savory muffins as a nutritious breakfast or a handy snack!