Step 1

Pre-heat oven to 375° F. Generously grease half a non-stick muffin tin with olive oil, using about ½ teaspoon per cavity. Set aside.

Step 2

Place half the cilantro, parsley, dill and chives in a large food processor and pulse until finely chopped. Scrape into a large bowl and set aside. Place the remaining cilantro, parsley, dill and chives in the food processor and pulse until finely chopped then add eggs, salt, almond flour and baking powder and pulse again until well combined.

Step 3

Pour egg mixture into reserved herbs and mix with a spatula to combine.

Step 4

Divide the mixture evenly among the greased muffin cups.

Step 5

Bake until tops are puffed and firm (about 20 minutes). Let cool in pan for 5 minutes before removing to a wire rack. Serve at room temperature or store in an airtight container in the fridge.