Another awesome work snack, breakfast on the go or easy lunch box filler!

Ingredients (makes 10-12) 

• 100g pumpkin
• 150g baby spinach leaves, roughly chopped
• 1 large carrot, grated
• 2 eggs
• 1/2 cup LSA
• 1/2 cup coconut flour
• 3 tbsp olive oil or melted olive Nuttalex
• 3 sage leaves, finely chopped
• 1 sprig rosemary, leaves removed
• 1/4 cup mozzarella

Method

1. Preheat the oven to 200*C and line a tray with baking paper, as well as a 12 cup muffin tray with muffin liners.
2. Cut the pumpkin into small pieces and roast until soft (~ 30 minutes).
3. LIghtly smash the roasted pumpkin. Place in a mixing bowl with spinach, carrot, eggs, LSA, coconut flour, oil and herbs, and mix until well combined.
4. Spoon the mixture into lined muffin tray and sprinkle with mozzarella cheese. Bake until firm and golden on top (~ 20 minutes).