Sun-dried Tomato and Cheese Protein Muffins

Ingredients: (Makes 12)  

• 3/4 Cup Coconut Flour (Plain Flour or Almond Flour will also work) 
• 1/4 Cup (1 Sachet) Unflavoured Plant-Based Protein 
• 1 Tsp Baking Powder 
• 1 Tsp Dired Oregano 
• 1/2 Tsp Garlic Powder 
• 1/4 Tsp Salt 
• 1/4 Tsp Black Pepper
• 6 Eggs 
• 1 Tbsp Pesto 
• 1 Cup Chopped Spinach 
• 1/2 Cup Chopped Onions 
• 1/4 Cup Chopped Fresh Basil 
• 1/4 Cup Chopped Olives (Optional) 
• 1/4 Cup Chopped Sun-dried Tomatoes 
• 1 Cup Grated Mozzarella 
• 1/2 Cup Grated Hard Cheese

Method: 

1. Preheat your oven to 190C/170C Fan.
2. Lightly oil a 12 hole muffin tin.
3. In a mixing bowl, add the flour, Plant-Based Protein, baking powder, oregano, garlic powder, salt and pepper and stir until fully combined.
4. In a separate bowl, beat the eggs and then add the spinach, pesto, onions, basil, olives, tomatoes, mozzarella and hard cheese.
5. Stir well so everything is mixed in.
6. Add the wet ingredients into the dry ingredients and stir until everything is combined and you have a thick, sticky mixture.
7. Spoon evenly into the muffin holes and bake for 20 mins, or until the muffins have risen slightly and are golden on top.
8. Remove from the oven and leave to cool for 10 mins before turning out onto a cooling rack.
9. Enjoy immediately, or store in the fridge for up to 5 days.