Yield 20 mini muffins
1. Preheat oven to 350°F
2. Place 3-4 cups of roughly chopped broccoli florets in food processor until you yield onecup of finely chopped, crumbly broccoli
3. In a large mixing bowl, mix together all of the ingredients until everything is well incorporated
4. Lightly grease a mini muffin tin, scoop out mixture into each well so its filled but not overflowing
5. Bake for 15 minutes in oven. Remove from oven and use a butter knife to remove the muffins from the pan once they have slightly cooled
6.Refrigerate or freeze muffins.
Recipe by The Chutney Life at https://thechutneylife.com/recipes/toddler-friendly-cheesy-egg-quinoa-broccoli-muffins/