These tasty Paleo egg muffins make a healthy low-carb snack or breakfast, they are packed full of veggies with delicious pesto on the top which gives them an extra flavour punch.
These nutritious muffins are so easy to make, making them an easy ready-to-go healthy breakfast or snack for lunchboxes. They are free from any refined grains, gluten, or dairy (depending on the pesto you use - I have used a dairy-free one for this recipe).
The pesto on top of these egg muffins may not photograph well (I tried!), but it gives them a delicious savoury flavour.
I have been busy in the kitchen prepping healthy snacks and dinners to make up for our overindulgence on our recent holiday in Bali, (that's what holidays are for right)?
Back to Winter and more of the seemingly endless rain in Auckland....but hey Spring isn't far away!
I love having healthy snacks ready made so I can eat them on the go. This stops me from reaching for other snacks that are not so healthy.
Having suffered from unstable blood sugar for most of my twenties, I never realised back then that snacking on fruit or "healthy" things like muesli bars was setting me up for a blood sugar roller coaster and extreme afternoon fatigue.
Keeping my blood sugar stable with protein-rich snacks gives me sustained energy throughout the day which I love, with no afternoon dips needing to reach for that chocolate bar!
Irregular blood sugar was a constant problem for many clients in my naturopathic clinic, it can have wide-reaching effects on hormones, energy, mood, (hangry anyone?) and can be a contributor to skin complaints like acne.
These low-carb egg muffins can be enjoyed if you are following a Keto diet, the added greens can give you some more goodness to start to your day. I have added some ground turmeric powder which gives the muffins a nice golden colour.
Master Toddler loves these egg muffins and thinks they are mini cakes. He doesn't seem to mind that he is happily munching on spinach, broccoli, tomatoes and kale (in my pesto) so these egg muffins are a great way to get some extra nutrition into kids.
Veggie egg muffins are extremely versatile so you can easily use up whichever vegetables you have in your fridge. I like to use them as a sneaky opportunity to get more greens into my toddler as greens can sometimes be a bit of a battle.
I have used a dairy-free pesto in this recipe, if you are looking for a dairy-free or vegan pesto recipe you may like to try my Kale, Basil & Walnut Pesto, or a standard shop-bought pesto will work just as well. If you are following a strict paleo diet then using a dairy-free pesto still allows these muffins to be consumed.
You can easily add a variety of toppings to these egg muffins, pumpkin seeds or sunflower seeds can work well and give some extra crunch or sundried tomato and fresh herbs like rosemary are other options.
If you are looking for some other healthy snacks you may like to try my Paleo Nut Bars with Goji Berries, these have no added honey, maple syrup or sweeteners or Creamy Blueberry, Cacao & Coconut Energy Balls.
For other easy muffin recipes please check out 25 Gluten-Free Muffins, for a delicious selection of sweet and savoury muffins to choose from
I hope you enjoy this recipe for veggie egg muffins. Please let me know how you got on in the comments below, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
Have a lovely week!
Hope x
Healthy Veggie Egg Muffins with Pesto
Easy & Healthy Egg Muffins with Veggies and Pesto. Gluten-Free, Paleo, and Low-Carb
Ingredients
- 8 eggs
- 3 Tablespoons almond milk, unsweetened
- ¼ cup broccoli florets, chopped (about 4 florets)
- ½ cup spinach, chopped
- ¾ cup cherry tomatoes, chopped in half (about 10 cherry tomatoes)
- 2 Tablespoon pesto*
- ½ teaspoon ground turmeric
- Pinch of sea salt and ground black pepper
Instructions
- Preheat a fan forced oven to 180°C/355°F
- In a large mixing bowl whisk eggs with the nut milk. Add in the broccoli florets, spinach, tomatoes, turmeric, salt, and pepper, and mix until combined.
- Spoon the mixture into a greased muffin tin or muffin cases.
- Bake for 15 min then remove the muffins and spoon about ½ tspn of pesto on top of each muffin. Put the muffins back in the oven and cook for another 5-10 minutes until you can insert a skewer or a toothpick into the middle of the muffin and it comes out clean. The muffins should be lightly golden on top.
- Remove egg muffins from the oven and serve warm or cold. Once cooled, keep muffins in the fridge in an airtight container for up to 3 days. They can be frozen in zip lock bags and taken out when needed.
Notes
* If you are following a strict paleo or dairy free diet then use a dairy free pesto such as my kale, basil & walnut pesto mentioned above.
*The nutrition calculations are per egg muffin.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 81Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 150mgSodium 95mgCarbohydrates 2gNet Carbohydrates 1gFiber 1gSugar 1gProtein 6g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
