Preheat the oven to 180ºC/350ºF.
For the carrot muffins, grate the carrot and slightly cook it in the pan before adding it into the muffin tray.
For the spinach muffins, wilt the spinach in a pan before adding it into the muffin tray.
For the broccoli muffins, cut the broccoli into small florets and slightly cook it in the pan before adding it into the muffin tray.
Grease the muffin tray with avocado, coconut or olive oil. Place the vegetables into the muffin's tray. We prefer making 3 different types of muffins, but feel free to mix the vegetables and make all the muffins the same.
Add all the eggs into a mixing bowl and beat until the egg whites and the yolks are combined. You can at this point adjust with a pinch of salt. Pour the egg mixture evenly into the tray so all the muffins have roughly one egg portion.
Bake in the oven for 15-120 minutes or until they are fully cooked and slightly golden on the top.