I made this recipe for lunch, and it was great. I like calling them egg cups rather than egg muffins, given that there’s no flour, but that’s just me. I liked the amount of cauliflower hidden in here!
I tried two “healthy” brownie recipes recently. One was from Catherine McCord’s Weelicious Lunches and was very similar to this one, using notably white whole wheat flour and applesauce. The other, though, felt slightly more nutrient-dense – it was Minimalist Baker’s fudgy sweet potato brownies, with oat flour and sweet potato purée. They both have whole grain flour and fruit/vegetable purée, but the second one was tastier and also had more protein, so that’s the one I’m sharing here. Everyone liked them!
I’d heard about Evive Nutrition maybe a year ago and was bummed I couldn’t get their products. The company is based in Quebec and is quickly branching out to North America in general, but they do not yet deliver to my area and no local stores carry their products. They make vegan smoothie bases that are served frozen in cute little trays, and part of the draw is that you don’t need a blender to make them – just thaw a bit, add liquid, shake, and boom, you’ve got a smoothie! Another big selling point is that they use all-natural ingredients (say, spirulina instead of blue food coloring), contain no added sugars, and even hide vegetables in their smoothies. You should definitely take a look at their awesome selection! (All their products are gluten-free; see here for allergen information.)