Savory Sausage-Chive Breaklast Muffins

• servings: 14
• active time: 25 minutes

Ingredients

8 eggs

1 cup (240ml) unsweetened dairy-free milk

½ cup (120ml) extra-virgin olive oil

1 cup (120g) arrowroot powder

1 cup (110g) chickpea flour

½ cup (60g) coconut flour

½ cup (85g) hulled hemp hearts, plus more for topping

2 tablespoons nutritional yeast (optional)

1 tablespoon grain-free baking powder

2 teaspoons apple cider vinegar

2 teaspoons sea salt

½ teaspoon cracked black pepper

2 bunches chives, chopped

2 cups (160g) chopped Swiss chard

7- or 8-ounce box frozen breakfast sausage links, chopped

Directions

Preheat oven to 350°F. Line a 12-cup muffin pan with parchment paper liners.

In a blender, combine eggs, milk, oil, arrowroot powder, chickpea flour, coconut flour, hemp hearts, nutritional yeast (if using), baking powder, vinegar, salt, and pepper and blend on high speed until a smooth batter forms.

Reserve 1 tablespoon chopped chives. Stir remaining chives, chard, and sausage into batter. Carefully pour batter into prepared muffin cups, filling two-thirds full. Sprinkle reserved chives over tops of muffins and top each with some hemp hearts.

Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted into center of a muffin. Let cool on a wire rack for 10 minutes and then serve warm.