Breakfast Chickpea Spinach Muffins

This recipe contains zero flour, and low carb / low glycemic. Not to mention it's also packed with a punch of iron protein and vitamins.

Sarah BakerSarahBaker

Ingredients:

• pink himalayan salt and pepper to taste
• 2 eggs
• 2 tbsp coconut oil
• 1 tsp paprika
• 1/4 cup Parmesan cheese
• 1/2 cup nutritional yeast
• 1 package frozen spinach
• 1 can chickpeas

Instructions:

• Defrost the frozen spinach.
• Rinse and drains the chickpeas.
• Preheat the oven to 375 degrees.
• Dump the bag of frozen spinach in a food processor with the two eggs, and pulse the ingredients together.
• Add the chickpeas in the processor and pulse until blended.
• Add the nutritional yeast, parmesan, paprika and salt/pep and pulse until blended.
• Grease the muffin tin with coconut oil and place the muffin mixture into the sheet.
• Bake for 25 minutes - after 25 minutes check with a fork or toothpick to see if the muffins are ready. You can do this by puncturing a muffin with a fork and if the fork comes out clean, your muffins are ready!