On the continous quest for seamless weekday mornings, meal-prepped breakfasts are pretty much the holy grail. When you’re trying to squeeze in ten extra minutes of sleep, a morning workout, and a round of TM, all before heading to the office, an effortless bite fueled by probiotics, healthy fats, and protein is a legit win.
That’s where Healthy with Nedi‘s grain-free spinach muffins come in. A nine-serving recipe that you can make on the weekend, and enjoy Monday through Friday. Here’s what you’ll find in health coach Neda Varbanova’s recipe: Greek yogurt and almond flour. What you won’t find: sugar and processed white flours.
“I love using Greek yogurt when I cook. Not only does it make everything creamier and fluffier, but it makes it a whole lot healthier than using a ton of butter or sour cream.”
According to Varbanova, regular old all-purpose flour doesn’t serve much, well purpose—at least when it comes to your health. “It has a high-glycemic index, contains gluten which can irritate the gut, is often full of GMOs, and has no health benefits.” Almond flour, on the other hand, is gluten-free, high in protein, and has a low glycemic index.
Greek yogurt is the other starring ingredient in this recipe, which gives the muffins their rich texture and more protein. (Score!) “I love using Greek yogurt when I cook for many different reasons,” Varbanova says. “Not only does it make everything creamier and fluffier, but it makes it a whole lot healthier than using a ton of butter or sour cream.”
Bake a batch on Sunday, and all you’ll have to do during the work week is pop a couple in the microwave before heading off to your morning sweat sesh. Early mornings just got a little more bearable.
Keep reading for the muffins made in meal-prep heaven.
Grain-Free Spinach Muffins
Yields 9 servings
1 Tbsp extra-virgin olive oil
8 oz. package spinach, sautéed
3 green onions, chopped and sautéed
1 jalapeno, chopped
1 cup plain Greek yogurt
1 tsp baking soda
4 Tbsp almond flour
1/4 tsp turmeric
1/4 tsp black pepper
1 cup feta cheese
1/2 cup mix of Italian cheese (romano, parmesan, mozzarella)
4 eggs, beaten
1 Tbsp ghee
1. Preheat oven to 430°F.
2. In a large skillet, heat olive oil over medium heat and sauté spinach, green onions, and jalapeño for three minutes.
3. In a large mixing bowl, mix the yogurt with baking soda.
4. Measure out the rest of the ingredients and add to the bowl with yogurt and baking soda. Stir well but don’t over mix. It is important the batter stays a little clunky and the muffins will turn out fluffier.
5. Combine the batter evenly between nine greased muffin cups.
6. Bake at 430°F for 20 to 22 minutes, timing will differ with each oven. Serve with sliced tomatoes.
If you’re all about gluten-free goodness, these zucchini meatballs will rock your weeknights. Plus, here’s everything you need to know about all the alt-flours at the grocery store.
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