Zucchini Breakfast Muffins

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February 27, 2017

Recipe by Real Food Healthy Body

    Ingredients

    4 medium zucchini (about 500g)

    150g sharp cheddar cheese

    1 x 20ml tablespoon chia seeds

    Handful of fresh parsley, roughly chopped

    3/4 cup coconut flour, sifted

    3 large eggs

    1/2 cup olive oil

    Sea salt

    Black pepper

    Directions

    1Preheat your oven to 180°C and line a muffin tray with muffin cases or squares of baking paper.

    2Grate the zucchini and cheese into a large mixing bowl. Add the chia seeds, parsley, coconut flour, a good pinch of sea salt and cracked black pepper and mix everything to combine. Make a well in the centre of the mixture and crack the eggs into the well. Lightly beat the eggs with a spoon and then pour in the olive oil. Mix everything together until well combined.

    3Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until the muffins are browned and the tops spring back when lightly touched. I store the muffins in an airtight container in the fridge (and reheat them briefly in the oven or the microwave when needed).

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