Spinach, Cheese & Carrot Breakfast Muffins (Air Fryer Friendly)

PREP 15 MIN
COOK  25 MIN

When you're on the go, you need a breakfast that keeps up. Say hello to our highly portable vegetarian muffins - perfectly cooked in either the oven or the air fryer! Make an extra batch to stash in the freezer for those rushed mornings.

GF

NS

NF

V

Number of servings
2
Ingredients

13 cup (45g) self-rising flour (or gluten free)

18 cup (10g) nutritional yeast

18 cup rolled oats (or brown rice flakes or quinoa flakes if gluten free)

13 tsp baking powder

salt & pepper, to taste

13 carrot (medium) grated

12 cup (20g) baby spinach leaves shredded

1 scallion finely chopped

13 cup (40g) parmesan grated

1 23 large eggs

18 cup (42ml) milk, reduced fat (or dairy-free alternative)

Methodbased on 6 servings
1

Preheat oven to 355°F/fan-forced 325°F and spray a standard 12-hole (1/3 cup capacity) silicone muffin tray or muffin tin with oil.

2

Whisk flour, yeast, oats, baking powder and salt and pepper together in a large bowl. 

3

Stir through carrot, spinach, scallions, three-quarters of the cheese (saving a little for topping) and season with salt and pepper.

4

In a separate bowl, whisk eggs and milk together. Add to the dry mixture and stir to combine. 

5

Divide mixture evenly into the prepared muffin tin and top with remaining cheese. Bake for 20-25 minutes or until lightly browned and a skewer inserted into the center comes out clean.

6

Cool for 5 minutes before removing from the tin. 

 

Cool completely before storing refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.

 

TIP: If not using a silicone muffin tray, it's best to line your metal one with paper liners to make sure they are easier to remove.

 

AIR FRYER METHOD:

Preheat air fryer to 320°F.

Ensure your muffin tin will fit in the air fryer, if not use a smaller tin, individual silicone muffin cups or ramekins and cook in batches. Spray tin with oil.

Follow recipe instructions from steps 2-4 and pour batter into prepared tin.

Bake for 10-12 minutes or until lightly browned and a skewer inserted into the center comes out clean. 

Cool for 5 minutes before removing from tin, cups or ramekins.

Nutritional Informationper serving

Energy (kJ)

1259 kJ / 301 cals

Protein

20.7 g

Fat

12.4 g

Sat. Fat

5.9 g

Carbs

24.2 g

Sugar

2.4 g

Fiber

3.3 g

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