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Broccoli & Feta Crustless Muffins

November 8, 2017



2 Cups Finely Chopped Broccoli

1 Red Pepper Finely Sliced

8 Eggs - 6 whites + 2 whole 

8 Oz President Fat Free Feta Cheese Crumbled 

1/2 Cup Oat Flour 

1/2 Cup Almond Milk

1 Tsp Salt

1/2 Tsp Black Pepper

1 Tsp Garlic Powder

1 Tsp Oregano

2 Tbs Mixed Cheeses for Topping



















1. Preheat oven to 325 F and prepare a muffin pan by lining and spraying 12 paper liners.
2. In a bowl mix all ingredients starting with the eggs, chopped broccoli, feta cheese, oat flour, almond milk, salt, pepper, garlic powder and oregano. Mix gently by hand until batter is smooth.
3. Pour batter into prepared muffin cups, filling each cup until it is about ¾ full and add by hand the red peppers and mixed cheese on top. 
4. Bake for 20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.



Calories: 130

Fat: 4g

Protein: 8g

Carbohydrates: 10g

Fiber: 3g

Sugar: 4g


Prep Time: 20 Minutes

Baking Time: 22 Minutes

Servings: 12



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