Eggy Broccy Muffins

Eggy Broccy Muffins by Live Love Nourish

The humble sandwich is an Australian favourite. Most children will grow up having sandwiches in their lunchbox over their entire schooling life! It’s easy to prepare and most kids have their favourite filling whether that be jam, vegemite, peanut butter, cheese, ham, salad or a combination. There are those kids who don’t stray from the everyday and insist on it being always the same and some that don’t mind a bit of variety.

For those that are open to other options and new ideas, these muffins are an easy and nutritious way to go. Sometimes it’s good to shake things up a bit and find ways to provide sandwich alternative lunches. Steering away from sugary carbohydrate full lunches, towards including protein, good fats and complex carbohydrate rich foods, means less cravings, longer and sustained energy and focus.

One such recipe are these delicious gluten, dairy & sugar free Eggy Broccy Muffins. In terms of nutrition, this is what Live Love Nourish says about this recipe –

  • High in protein and vitamin-rich that can be enjoyed anytime of the day. Using simple, real food ingredients they make a tasty, long lasting and satisfying snack.
  • Eggs are a great all-rounder when it comes to nutrition. They are a great source of protein, omegas and vitamins A, E, B12 and folate to name just a few of the many different nutrient properties of golden eggs. They also help to keep sugar cravings at bay and provide your body with a steady supply of energy.

Deliciously satisfying for even the fussiest of customers!

Ingredients:

6 large free range eggs

2 tablespoons nut milk or plant based milk or coconut milk

12 sweet cherry tomatoes, quartered

4-5 broccoli florets, chopped 

2 spring onions, chopped 
Pinch good quality salt + generous amount of cracked black pepper

Method:

  1. Pre-heat fan-forced oven to 180°C.
  2. In a medium mixing bowl whisk eggs with nut milk.
  3. Add tomatoes, broccoli, spring onions, salt and pepper and mix to combine.
  4. Spoon mixture into muffin cases or a greased muffin tray.
  5. Bake in pre-heated oven for 20-25 minutes or until lightly golden on top.

As always, be aware if you have an egg allergy in your classroom.