Caramelised Onion, Veggie & Goats Cheese Muffins

These muffins are super tasty and should last in the fridge for a few days, making them the perfect thing to make in preparation for lunches or breakfast during the week if you are short on time.

Makes 12 muffins

Ingredients
1 red onion, diced
7 eggs
½ cup almond milk
½ cup coconut flour
2 tsp cumin powder
2 tsp turmeric
¾ cup of cooked pumpkin
1 zucchini, diced
1 handful of baby spinach
12 small cubes goats cheese feta
1 zucchini, grated for the topping (optional)

Method

Preheat the oven to 220°C and grease 1-2 muffin tins (needs to have enough spots for 12 muffins.)

Heat some coconut oil in a pan and caramelise the onion until it starts to brown. Remove from the pan.

In a large bowl, beat the eggs, almond milk, coconut flour, cumin and turmeric until well combined. Add in the onion, pumpkin, zucchini and spinach and stir together until all combined.

Spoon equal parts of the mixture into each muffin tin but only fill each one half way. Place a cube of the goats cheese into each muffin tin and then top each one with the remainder of the mixture. Top each muffin with the grated zucchini if you wish.

Put the muffins in the oven for around 25 minutes or until cooked through and browned a little on top.