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
In a large bowl whisk together the almond flour, salt, coconut flour, basil, onion powder, garlic powder and baking powder.
In a separate bowl whisk the eggs with milk and until blended.
Fold liquid ingredients in flour mixture and add chives, followed by feta cheese; stir until combined.
Stir in zucchinis.
Line 12-hole muffin tin with paper cases and fill with prepared mixture to 2/3 full.
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