As promised, here is the first of two savoury muffin recipes.
When most people think of muffins they think of the sweet classics including Lemon & blueberry, Cranberry or Banana. Truthfully, I am more of a savoury muffin kind of girl, which is why I can’t believe it has taken me so long to finally post a recipe!
I am so happy with how these muffins turned out. The almond flour batter results in a very moist muffin which has a kick of spicy smoked paprika flavor. After making the muffins, I began to type out the recipe and realized the ingredients are almost identical to my Butternut Squash, Feta and Pumpkin seed salad, way to be original Carmen.
The diced cubes of butternut squash add a delicious caramelized sweetness to the muffins, while the feta add bursts of salty creaminess to each bite. If you are following a paleo or dairy free diet, the feta can easily be left out of the recipe or substituted for sundried tomatoes. Each muffin is topped with pumpkin seeds, which provide a delicious crunch while also adding an extra dose of protein, zinc, magnesium and copper to each muffin.
These muffins are incredibly versatile. I love having them toasted with butter for breakfast. They can be cut in half and served like a sandwich filled with ham and cheese or enjoyed alongside a bowl of soup.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 cup cubed butternut squash
- 1 tbsp olive oil
- 2 ½ cups Almond Flour
- 3 eggs
- 1 tbsp lemon juice
- ½ tsp baking soda
- 2 tbsp mustard
- ¾ tsp smoked paprika
- 2 tbsp melted butter or coconut oil
- ¼ cup almond milk
- 2 cups fresh spinach roughly chopped
- 1 cup feta diced
- 1/4 cup pumpkin seeds
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Peel the butternut squash, remove the seeds,and cut into 1cm sized cubes. Place the cubes on a baking sheet and lightly drizzle with olive oil and bake for 15-20 minutes or until they are cooked through. Remove from the oven and set aside
In an electric mixing bowl combine the almond flour, eggs, lemon juice, baking soda, mustard, paprika, melted butter (or coconut oil) and almond milk, blend until well combined
Using a wooden spoon, stir in the spinach, feta and butternut squash
Line a muffin tray with paper liners
Fill each muffin cup to the top with batter. Sprinkle the tops with pumpkin seeds and gently tap the seeds so that they bake into the batter. Place in the oven and bake for 20 minutes
Once golden on the top, remove from the oven and insert a toothpick in the center to ensure its cooked through.