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)
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