A healthy snack on the go that your friends family (even the littlieees) will LOVE! Packed full of greens (zuchinni and cucumber) + healthy fats (whole eggs and extra virgin olive oil without the traditional nasties. We made these “new school” muffins for a friend after we saw her kids devouring a loaf version we bought to go with dinner. Thought muffins might be easier for her to dish out plus who doesn’t LOVE a good muffin. Got to say its a great way to get nutrients in that doesn’t leave that bloating feeling. We personally love them for post training snacks with avocado. You’ll also see us using these muffins to mop up our “Pete’s Stew” sauce remnants too haha. Think Yorkshire Pudding gone Green…………or something like that;)
4 Eggs (beaten)
1 cup Coconut Flour
1 cup Extra Virgin Olive Oil
2 Zuchinis (grated)
2 Cucumbers (grated)
1 Tbs Baking Powder (gluten free)
1-2 Tbs Thyme (dried)
1 tsp of Salt and pepper
1/2 cup fresh herbs, 1/2 cup crumbled Feta, 1/2 cup Hard Cheese
- Preheat oven to 180 degrees. Line a muffin tin with baking paper (cut into 12 individual squares for each muffin)
- Pop all ingredients into large mixing bowl and stir until well combined.
- Use a large spoon to spoon mixture into each lined muffin tray and cook for 30 minutes or until slightly brown ontop
- Let sit on the counter to cool down then serve with butter on the side or refrigerate for later.
Tip: Grease each muffin tray so the baking paper sticks – which allows spooning of mixture easier;) Sprinkle pumpkin seeds on top for an effect;)
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