Makes 10 muffins 

Cal per Muffin: 138 cal

Gluten free : Vegetarian 


1 cup (200g) raw quinoa, rinsed

4 free range eggs

4 tablespoons nutritional yeast 

1 tablespoon hemp seeds

1 cup (200g) grated carrot

1 teaspoon bicarbonate soda 

2 tablespoons linseeds 

Opt: 1 tablespoon finely chopped herbs such as rosemary or basil 

Cook quinoa according to packet instructions and allow it to cool. Heat oven to 180C and grease 10 cups muffin tin with olive oil spray. Whisk eggs in a large mixing bowl, add nutritional yeast, hemp seeds, carrot, bicarb, linseeds, and cooled quinoa and mix. Pour into muffin tins and bake for 25 minutes in the oven. Allow cooling completely in the tin before transferring to wire rack. Store on bench top for 1 day or fridge for 4-5 days.

Serve with cashew cheese or goat’s feta.