Coconut Chia Pudding with Pecans and Savory Spinach Egg Muffins

In a large mixing bowl, combine the chia seeds with the coconut milk, stirring thoroughly to prevent clumping. Let the mixture sit at room temperature for 5 minutes, then stir again to ensure even distribution before transferring to individual jars or a covered container. Refrigerate overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.

Preheat the oven to 180°C. Ensure the oven rack is positioned in the middle for even baking.

In a large bowl, whisk the eggs until fully combined. Finely chop the spinach and fold it into the eggs. Add a pinch of salt and pepper for seasoning. Lightly grease a 12-cup muffin tin with olive oil to prevent sticking.

Pour the egg and spinach mixture evenly into the prepared muffin tin, filling each cup about two-thirds full to allow for rising. Bake at 180°C for 20-25 minutes, or until the muffins are set in the center and lightly golden on top. Test doneness by inserting a toothpick; it should come out clean.

Remove the chia pudding from the refrigerator. Stir each portion to ensure a consistent texture. Divide into serving bowls or jars, then top each with a portion of chopped pecans and a sprinkle of cinnamon. Add a small amount of stevia if desired for extra sweetness.

Remove the muffins from the oven and let them cool in the tin for 5 minutes to firm up. Use a small spatula or knife to gently loosen the edges before transferring them to a plate.