• 2 t ghee softened + extra for greasing
• 1 cup fresh broccoli florets finely chopped*
• 2 cups almond flour
• 2 large pasture-raised eggs
• 1 cup unsweetened almond milk
• 2 T nutritional yeast
• 1 t baking powder
• ½ t sea salt

Tip:

• There’s no need to cook the broccoli, it will cook to perfection when baked. Make sure that you only use fresh broccoli because frozen or thawed broccoli will add too much moisture to the muffins.