Posted in banting, Breakfast, gut health, Snacks and Sandwiches

Zucchini and Mozarella Savoury Muffins [Gluten-free, banting, Sugar-free, Low Carb]

These savoury muffins turned out to be a winner! The zucchini gives it a lovely rich buttery flavour. It is perfect for breakfast with some bacon, grilled tomato and avocado or simply have it as a snack.

Ingredients (Makes 12 large muffins)

400ml almond flour

50ml coconut flour

1 teaspoon baking powder

0.5 teaspoon baking soda/bicarbonate of soda

0.5 teaspoon ground himalayan pink salt

Handful chopped parsley

250ml fresh cream

5 large free-range eggs

3 Tablespoons chia seeds

8 baby zucchini (grated or finely chopped)

150g grated mozarella

Method (5 Minutes to mix and 50 minutes to bake. Total: 55Minutes)

Pre-heat your oven to 180 degrees celcius. Mix all the dry ingredients together in a bowl. In a separate bowl: mix the eggs, cream, chia seeds then add it to the dry ingredients. Add the zucchini and mozarella then mix well. Grease your baking tray and place 3 spoonfuls into each muffin hole (I used a large tray so you might need to put in less if using a small muffin pan). Place in the oven and bake for 55 minutes.

Remove from oven and allow to cool. Then remove it and bon apetit!




Thinker, feeler, Writer and aspiring healer. I am a slave to comfort and bliss, and believe that our dreams are our soft pillows when the world is too harsh. I sleigh dragons in my sleep and fight battles when I am awake. I believe in the power that resides in every human being and that if we just empower and strengthen eachother - we can build powerful nations of phenomenal people. Life is Amazing. Let's commit to it. :)

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