Mexican Bean Muffins



Protein (g)


Carbs (g)


Fat (g)


  • 30g quinoa (uncooked weight), rinsed

  • 1 tbsp coconut oil to grease tin

  • 3 eggs

  • 2 egg whites

  • 60g carrot, grated

  • 1/2 tsp paprika

  • a small pinch of cayenne pepper

  • 1/2 tsp ground cumin

  • 1 tsp garlic granules

  • a pinch of sea salt and ground black pepper

  • 120g ripe tomato, finely chopped

  • a small handful of fresh coriander, finely chopped

  • 1 ripe avocado, chopped

  • 160g tinned kidney beans, rinsed and drained


Bring a small saucepan of water to the boil. Add the quinoa, stir and cook according to packet instructions. Drain well.

Preheat oven to 180 ̊C/350 ̊F. Grease 10 compartments of a muffin tin with coconut oil or prepare a silicon muffin tin.

Break the eggs and whites into a large jug and beat with a fork. Add the carrot and dried spices and stir well. Add the tomato and coriander and stir gently.

Place the avocado pieces and kidney beans in the muffin compartments. Pour the egg
mixture over the top, ensuring that the kidney beans are covered. This will prevent them from drying out during baking.

Bake for 15-20 minutes or until firm to the touch. Allow to cool for 10 minutes then remove from the tin. Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days or freeze on same day.