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These are tasty lunch box treats, snack or light meal option. 

Hanna shared what she did with her left over roast vegetables from dinner the night before .
This mixture made 5 large muffins.

Roast vegetable muffins

4 eggs
1/4 cup olive oil.
1/4 cup water
1/2 tspn garlic powder
1/2 tspn dried thyme
Cracked pepper
1/2 cup roasted pumpkin cubed
1/2 roasted capsicum cut into strips
1 red onion roasted and chopped
3– 4 tbspn frozen spinach, defrosted
100 g goats feta, crumbled
1/3 cup coconut flour
1/2 tspn baking powder
1/4 cup grated cheese


  1. Mix all the ingredients except the flour and baking powder and grated cheese
  2. Fold in the last 2 ingredients, do not over mix
  3. Pour into muffin cases and sprinkle with grated cheese
  4. Cook in pre- heated oven at 180 degrees for 25 mins