RECIPES || Veggie Muffins

by Erin Lanahan Method

Muffins are great to have around for breakfast on the run or a snack in between meals. However, you want to be sure they are not filled with processed ingredients and unnecessary calories. These veggie muffins are an excellent source of nutrition on the go. Ok…let’s eat!

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves 8

-2 c. spelt flour

-1/2 c. finely chopped fresh parsley

-2 beaten eggs

-1 c. grated or finely chopped veggies (your choice)

-1 c. soy or rice milk

-pinch of sea salt

Preheat oven to 325. Mix flour, parsley and salt in a bowl, Make a well, add eggs and veggies, Mix lightly, gradually adding milk. This is supposed to be lumpy so don’t work too hard! Scrape into a lightly oiledvmuffin tray and bake for 12-15 minutes. Remove and allow to sit for 10 minutes, then serve.

Food For Thought:

We always have two options, an unhealthy choice, or a healthy one. Find ways to make healthier choices fun and tasty. Your glowing skin and beautiful body will have everyone asking you what you are doing to look and feel so good.

“Those who say it can’t be done are generally passed up by someone doing it.” –E.L.M.

Erin Lanahan
CPT, Health and Wellness Life Coach, Integrative Nutrition Counselor, Motivational Speaker

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