Pre-heat the oven to 180C/350F.

Grease a 12-cup muffin tin to ensure the muffins don’t stick (I tend to use a small amount of coconut oil for this).

In a large mixing bowl, beat the eggs. Add in the remaining ingredients and mix together. Scoop the mixture into your muffin tin and bake for 20-25 minutes, or until the centre of the muffins is completely cooked. The consistency of the mixture is runny as it is an egg mixture not a batter, so to make it easier, I use a soup ladle to scoop it into a muffin tray.


Andy’s Sugar Safe® Tips

You can serve these little power-house muffins with half an avocado for an immune-boosting, mood balancing start to the day.

These veggie muffins contain sufficient fat/protein/carbohydrate content to constitute a complete breakfast replacement meal, so grab them on the go (if you have to!) or relax and enjoy them before you head out.