Mediterranean Protein Breakfast Muffins
Method
Prepare the batter: Preheat the oven to 190°C. Lightly grease an 8-hole muffin tin with olive oil or line it with parchment muffin cups. In a large bowl, whisk together the eggs and cottage cheese until mostly smooth. Add the chickpea flour, oats, baking powder, oregano, smoked paprika and garlic powder. Stir until a thick batter forms.
Add the vegetables: Fold in the spinach, roasted red pepper, cherry tomatoes, olives and half of the pumpkin seeds. Season lightly with salt and black pepper. Let the mixture stand for 3 minutes so the oats and chickpea flour can absorb some of the moisture.
Fill the muffins: Divide the mixture evenly between the muffin cups, filling each about three-quarters full. Sprinkle with crumbled feta and the remaining pumpkin seeds.
Bake: Bake for 20–22 minutes, until the muffins are puffed, golden around the edges and firm in the centre. Allow them to cool for 5 minutes before removing from the tin.
Serve: Enjoy warm with fresh tomatoes, cucumber or a simple green salad. The muffins can also be refrigerated and reheated for a quick breakfast.
Vegan option: Replace the eggs with 120 g unsweetened soy yogurt + 2 tbsp ground flaxseed mixed with 5 tbsp water, and replace the cottage cheese with 120 g blended firm tofu. Replace feta with 30 g crumbled tofu mixed with 1 tsp nutritional yeast. These savoury Mediterranean muffins combine eggs, chickpea flour, cottage cheese, spinach and colourful vegetables for a protein-rich breakfast that can be prepared ahead. Kalamata olives, oregano and roasted peppers give them a delicious Mediterranean character, while oats and chickpea flour add satisfying fibre.
Nutrition Facts
Per serving
