Veggie muffin with creamy avocado

Healthy muffins are a great options when you are looking for a substantial snack. Plus they are a scrumptious treat!

Be Well Week recipes developed by Bowel Cancer Australia nutritionist, Teresa Mitchell-Paterson.



12 eggs
Olive oil for lining the muffin tray
Sprinkle of chilli flakes
¼ cup mushrooms, finely chopped
½ cup packed spinach, finely chopped
1 tsp crushed garlic
¼ cup fresh peas
¼ cup broccoli florets (the green tops)
¼ fresh dill
50 grams linseed meal
2 ripe avocados 4 tbsp lemon juice
Salt and pepper to taste


  1. Heat oven to 180C
  2. Crack open all the eggs into a large bowl
  3. Whisk thoroughly until yolk and white are mixed and frothy
  4. Grease the inside of each muffin hole
  5. Line the base of each muffin hole with pressed linseed meal
  6. Mix all the chopped vegetables, garlic, dill and chilli flakes together in a separate bowl
  7. Spoon out the mixture evenly into the 12 muffin holes
  8. Pour the mixed egg evenly on top of the vegetables into each muffin hole
  9. Place in the oven then turn heat down to 160C
  10. Bake for 20 minutes or until the muffins bounce back in the middle
  11. Mash 2 ripe avocados with 4 tablespoons of lemon juice, and add salt and pepper to taste
  12. Serve muffins warm topped with mashed avocado


Vegetarian, 3- 4 grams of fibre per bake