These savory muffins combine ample omega-3 fatty acids from salmon with the benefits of spinach and turmeric. They are ideal for your low-carb diet and provide valuable nutrients without feeling heavy.
Preheat the oven to 180°C (350°F) top/bottom heat and prepare a muffin tin with 6 cups (grease if necessary or use paper liners).
Wash the spinach thoroughly, chop it roughly, and squeeze out excess water well. Cut the salmon into small cubes.
Put the eggs in a bowl and whisk them. Add almond flour, Parmesan, olive oil, lemon juice, turmeric, salt, pepper, and baking powder, and mix everything into a homogeneous mass.
Carefully fold the diced salmon and squeezed spinach into the batter.
Divide the mixture evenly among the 6 muffin cups.
Bake the muffins for approx. 20-25 minutes, or until golden brown and a skewer inserted comes out clean.
Let the muffins cool briefly in the tin before removing them and letting them cool completely on a wire rack.
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