Zucchini Muffins


INGREDIENTS:

  • 1 ½ cups flax flour

  • 1 ½ cups zucchini, shredded and squeezed

  • 3 eggs, whisked lightly

  • 1⁄3 cup (80ml) almond milk

  • ¾ cup (115g) feta, crumbled

  • 1 tablespoon chives, chopped

  • 1 teaspoon basil, dried, crushed ¼ teaspoon salt

  • 2 teaspoons baking powder

  • 2 tablespoons coconut flour

  • ¼ teaspoon onion powder

  • 3 tablespoons butter, melted

DIRECTIONS:

  1. In a large bowl whisk together the almond flour, salt, coconut flour, basil, onion powder, garlic powder and baking powder.

  2. In a separate bowl whisk the eggs with milk and until blended.

  3. Fold liquid ingredients in flour mixture and add chives, followed by feta cheese; stir until combined.

  4. Stir in zucchinis.

  5. Line 12-hole muffin tin with paper cases and fill with prepared mixture to 2/3 full.

  6. Bake the muffins in preheated oven for 30 minutes at 325F/160C or until firm to the touch. Place on wire rack to cool slightly before removing from muffin tin and serving.


Preparation time: 5 minutes

Servings: 12 muffins

Cooking time: 30 minutes

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