Breakfast Muffins


Try our low sugar breakfast muffins filled with veggie goodness. A great start to the day!


1 cup shredded greens (we used kale & leftover greens from our beetroots)

1/2 cup cooked quinoa

1/2 cup roasted sweet potato

1 zucchini, grated and excess moisture squeezed out

1 tbsp herbs (dried or fresh, we used rosemary)

6 eggs


Preheat oven to 350°F (180°C) and line with muffin liners, or grease with coconut oil or butter. Lightly whisk eggs together in a bowl, mix in all your vegetables and spices. Divide mixture evenly between muffin liners and place in the oven to bake for 25-30 minutes or until golden brown and spring back when lightly touched.

Recipe by A Healthy View.  For more recipes like these join our upcoming 28 day Low Sugar Lifestyle program

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