Healthy cupcakes — Meal
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Macros (per serving)

Fat

48%

(12 g)

Protein

28%

(17 g)

Carbs

24%

(15 g)

9 g Net,

6 g Fiber

241 Calories (per serving)

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Egg dishes

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Cakes

High Tea

Healthy cupcakes

By Meal.com

Yes you read that right: healthy cupcakes! These cupcakes made of egg and coconut flour not only contain a delicious portion of vegetables, but also a lot of fiber.

Ingredients

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Muffins

8

Egg

4 pieces

Almond milk

60 ml

Coconut flour

2 Tbsp

Cream of tartar

14 tsp

Spinach

2 hands

Zucchini

1 piece

Carrot

1 piece

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Preheat the oven to 200 degrees Celsius and grease a muffin tin (or use a silicone tin).

2

Chop the vegetables finely.

3

Beat the eggs in a bowl with the almond milk and stir in the coconut flour, baking powder, salt and pepper.

4

Stir in the vegetables.

5

Pour the egg mixture into the muffin tin and bake in the oven for 20 minutes (or until the muffins are cooked and nice golden brown).

6

Allow to cool for another 10 minutes.

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Details

Allergens

Nuts, Chicken egg

Diet

Paleo, Keto, Vegetarian

Course

Breakfast, Lunch, Snack, Side dish

Cooking equipment

Oven, Muffin mold 12 pieces

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