You guys! These little gems are so tasty and super easy to make!
I actually made these to have at work for my afternoon snack. They totally did the trick to keep me going and satisfied all the way to dinner.
And if you’re like me, you don’t like to use a microwave either. I will often just eat my “leftovers” cold so I can keep the nutrients. With that said, these taste good cold!
I would even take these hiking for a mid-hike power snack. Try them out and let me know what you think in the comments down below.
Ingredients:
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 1 cup freshly grated parmesan cheese
- 1/2 cup almond flour
- 5 large eggs, lightly beaten
- 6 tablespoons grass-fed butter, melted and cooled
- 1/4 cup full fat coconut milk (the kind that comes in the can)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F. Line a standard size muffin tray with unbleached parchment muffins papers and spray with almond oil cooking spray.
- Squeeze the spinach well in paper towels to remove excess liquid. Put the spinach, along with all the other ingredients in a bowl and stir to combine.
- Divide the spinach mixture evenly among the muffin wells, filling about 3/4 full.
- Bake until lightly golden brown on top, about 20-ish minutes; a toothpick or knife inserted in the center should come out clean.
- Allow to cool in the pan for 5 minutes before transferring them to a serving dish or cooling rack.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
I have not made these with fresh spinach, but that will be my next adventure. My son didn’t love these and I think it was because of the parmesan cheese. I might use mozzarella for him next time around and see if it gets his full approval.
These are going to become a staple in my rotation. I hope you love them as much as I have!
(Recipe adapted from Suzanne Ryan)
