Some mornings I just don’t have: (i) time to cook myself breakfast; or (ii) the patience to cook myself breakfast. Instead of skipping breakfast and ending up hangry (hungry/angry) by midday, I like to be able to just grab something like these Grain Free Zucchini Muffins from the fridge and be on my way.
They’re so easy to make; I just throw them together on Sunday night so they’re ready for the week ahead.
The muffins are grain-free, gluten-free and also nut-free (for anyone with allergies).
I add some grated sharp cheddar cheese to the mixture to give the muffins a beautiful savoury flavour, but if you don’t eat dairy, you could just leave it out and perhaps add a couple of spoonfuls of tahini instead.
- 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 free-range eggs
- 1/2 cup olive oil
- Sea salt
- Black pepper
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.
4I store the muffins in an airtight container in the fridge (and reheat them briefly in the oven or the microwave when needed).
If you prefer muffins with a more traditional muffin-like texture, you might like to try my Buckwheat Zucchini Muffins (which use buckwheat flour, so they are still gluten-free).