Herb & Sundried Tomato Muffins
Print recipe| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
Ingredients
- 3/4 cups almond flour
- 1 cup whole wheat flour
- 1/4 cup nutritional yeast
- 1/4 cup chopped sundried tomatoes
- 3/4 teaspoons dried thyme
- 3/4 teaspoons dried oregano
- 1 teaspoon fresh rosemary
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Large egg
- 1 cup unsweetened almond milk
- 3 tablespoons honey
- 1 heaped tablespoon 0% Plain Greek Yogurt
- 1/2 cup shredded mozzarella or almond cheese
- 1/2 teaspoon garlic powder
Directions
| Step 1 | |
| Preheat oven to 350º. Grease muffin tin with on stick spray or place liners down. | |
| Step 2 | |
| Combine flours, spices, herbs, nutritional yeast, and baking powder in a small bowl. | |
| Step 3 | |
| Combine all wet ingredients in a large bowl or bowl of a stand mixer (olive oil, egg, almond milk, free yogurt, and honey). | |
| Step 4 | |
| Slowly add dry ingredients to wet ingredients and mix until well combined. | |
| Step 5 | |
| Stir in chopped sundried tomatoes and shredded cheese. | |
| Step 6 | |
| Fill each muffin with a 1/3 cup measure. | |
| Step 7 | |
| Bake for 20-25 minutes until tops and edges are golden brown. | |
Note
NUTRITIONAL INFORMATION (per muffin): calories- 150, protein- 5 grams, carbs- 9 grams, fat- 9