Vegetable Packed Breakfast Muffins

Even with the days where we stay home, we can be busy.

You may have kids that you have to look after, phone calls to make, house to clean, pets to play with.

Or maybe you do have to go to work. You wake up slightly late and you have to run out the door.

No matter what, breakfast is important.

And because it is important, these muffins are perfect, delicious, packed with flavor, easy to make, and grab and go.

Packed with amazing vegetables and of course cheese, these are no guilt muffins for you and everyone you know!

Prep:

Line cupcake pan with muffin papers and preheat the oven to 355 degrees F (170 degrees C)

Ingredients:

2 cups Spinach Flour (or 2 cups all-purpose flour)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 small eggs

1 cups milk

1/4 cup greek yogurt (60 grams)

1/4 cup canola oil

about 15-20 green olives sliced

about 1/2 cup sun-dried tomatoes

about 1/2 cup roasted peppers

2 green onions - chopped

130 grams cheddar cheese - grated with the small grater.

About 5 tablespoons finally grated parmesan

Optional:

1 thinly sliced jalapeno

Instructions:

- Step 1 - Combine the Dry Ingredients

In a medium bowl, combine the 2 cups spinach flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well mixed.

- Step 2 - Combine the Wet Ingredients

In a large bowl, combine the 2 small eggs, 1 cup of milk, 1/4 cup of greek yogurt, and a 1/4 cup of canola oil until well mixed.

- Step 3 - Chop and Add your Roasted Peppers

Using paper towels, place the 1/2 cup of roasted peppers between two paper towels to dry them off slightly.

Place the peppers on a cutting board and roughly chop them into small pieces.

Add the peppers to the wet mixture

- Step 4 - Chop and Add Your Sun Dried Tomatoes

Dry the 1/2 cup sun dried tomatoes like the roasted peppers and then roughly chop.

Once chopped, add them to the wet ingredients with the roasted peppers.

- Step 5 - Chop and Add Green Olives

Gather your green olives and slices them into rings.

Add these to the wet ingredients as well.

- Step 6 - Chop your Spring Onions and Add

Slice the 2 green onions in half and then chop them into thin slices.

Add them to the wet ingredients and then mix with a whisk.

- Step 7 - Add the Cheddar

Grate the 130 grams cheddar cheese using the smaller grater and add to the wet ingredient mixture.

Using a large whisk, mix in the cheese until completely incorporated.

- Step 8 - Add the Dry Ingredients

Add half of the dry ingredients to the wet ingredients and mix using a plastic spatula until incorporated.

Add the second half of the dry ingredients and use the spatula to fully fold in the dry ingredients.

- Step 9 - Fill the Muffin Tin

Using a large spoon or ice cream scoop, fill the muffin tins about 3/4 of the way full.

Using the parmesan, sprinkle a little over top the muffins.

And then add the slice of jalapeno, if you desire, on top.

- Step 10 - Bake!

Bake the muffins for about 25 minutes or until baked completely through.

- Step 11 - Cool and Enjoy!

Once the muffins have baked through, let them cool for at least 10 minutes and then enjoy!

Photographed below are the muffins made with regular flour.