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Soft & Tasty easy to prepare Gluten Free Muffins with a twist

This tried and tested recipe is incredible for brekkies, for lunch boxes for kiddies, as a snack instead of sugar and even for dinner with a salad or veggies.

The best muffins I've had in years. Thank you! –Jane Williams

These amazing muffins are full of protein, have zero gluten, have great healthy fats and whats amazing is that you can prepare them with your kiddies lunch boxes in mind. In today's world we know that our kids are not eating correctly, but with the busy lives that us parents live it is also hard to prepare healthy on the go lunches that will help feed our kiddies brains while at school. But this is the easiest recipe and your kiddies will love it. You can even mix and match so that you can prepare for all types of fussy tummies! :)

I love having these mini frittatas on hand! They’re small enough for kids, but great for adults to grab a few for breakfast on the go, too. I like to make them on Sunday so we can enjoy them all week! They get so much good nutrition into every bite and taste amazing, too. Everyone thinks they are EGGcellent!

egg muffins


To make muffin tin eggs, you will need the following ingredients!

  • 6 Eggs to make 6 muffins

  • A drops of Milk (use your favorite) - lactose free is best but if you can't do milk use coconut milk or a milk alternative like almond milk, macadamia milk, oat milk

  • Grape tomatoes

  • Chopped spinach

  • Shredded cheese

  • Chopped green onions

  • Garlic powder

  • Himalayan or Celtic salt and black pepper


Get ready for just how easy this is!

Mix, pour, and bake. Here’s the break down:

  • We’ll start with some prep work. Preheat the oven to 180 degrees Celsius and grease a muffin tin with nonstick spray. Or use butter or ghee to grease it. Make sure you grease the pan well so the egg muffins don’t stick.

  • Crack the eggs into a large bowl and give them a good whisk. This is a great step for kids to help with; just make sure they don’t drop any egg shells into the bowl!

  • Whisk in the milk, then add the veggies and cheese. Gently stir it with a spoon or spatula.

  • Pour the mixture evenly into the muffin tin and top each one off with a little sprinkle of cheese (another good step for kids to do!).

  • Pop them in the oven for 20-25 minutes. You’ll know they’re done when the eggs are cooked through and there’s a little browning around the edges.

  • Pull them out and let them cool for 5 minutes or so before loosening each muffin with a knife. Now they’re ready to serve!

  • Garnish with your favorite toppings!

Some ideas of "fillings" for your muffins:

  • Tuna and feta

  • Bacon and Egg brekkie muffin

  • Sausage, Feta and Jalapenos

  • Ham and Cheese

  • Spinach and Feta (V)

  • Chorizo and Gorgonzola (add some jalapenos for a bite)

  • Mushroom, Peppers and Spinach (V)

  • Tomato Parmesan and Spinach (V)

  • Chicken, Broccoli, Spinach and Feta

Or make it fun for your kids and allow them to decide on their ingredients.

Fun, Fast and Fantastic!!!!

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