Ingredients

The following ingredients have 15 Servings
  • 2 tablespoons extra virgin olive oil
  • 1/2 sweet onion, chopped
  • 1 poblano pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup grape tomatoes, sliced in half
  • 5 eggs
  • 3 tablespoons agave nectar
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 cup blanched almond flour
  • 2/3 cup ground flax seed meal

Instruction

  • Preheat oven to 350F.
  • Sauté the chopped onion and peppers in two tablespoons of olive oil over medium high heat, stirring frequently.
  • Sauté for about 10 minutes until the onions are nice and caramelized and browned.
  • When the peppers and onion are done, turn off the heat and add the tomatoes to the pan.
  • In a large bowl, whisk together the eggs, agave nectar, water, and olive oil.
  • Add the almond flour, flax meal, baking powder, and sea salt.
  • Fold in the peppers and onions until well combined.
  • Divide the batter into lined muffin tins.
  • Bake the muffins for 27 – 30 minutes and transfer to cooling rack.
  • Serve with hummus, olive oil and balsamic, avocado, an egg, the savory possibilities are endless!