29 Nov Breakfast Zucchini Gluten Free Muffins
Just like my last recipe (breakfast fritatta) these savory breakfast muffins are a great on-the-go breakfast options. I love having a few healthy breakfast options up me sleeve for when life gets a bit busy.
These savory breakfast muffins are loaded with fiber and protein to keep you full and satisfied as well as being a healthy breakfast meal you can eat on the go. Or of course a healthy snack option.
These muffins are zucchini, red onion and dill flavoured. You can however use any veggies you have on hand or dried herbs you have available. If you don’t like dill, use parsley… its just adding a kick of flavour.
The gluten free flour used (almond meal and buckwheat flour) is gentle on the gut and easy to digest for those who are struggling with gut issues… plus the addition of psyllium husks just bulks up the fiber which is important for motility as well as food for your gut bugs. .
Gluten Free Zucchini Muffins
Ingredients
- 2 eggs
- 1/2 cup plant based milk coconut or almond
- 2 tbs extra virgin olive oil
- 1 cup almond meal/flour
- 1/3 cup buckwheat flour
- 1 tsp baking powder
- 1 tbs psyllium husks
- 1/2 cup nutritional yeast
- 1/2 cup red onion
- 1 zucchini
- 1 tbs Dill or any dried herbs
- salt + pepper
Instructions
- Preheat oven to 180, fan forced. Mix all wet ingredients together. Mix all dry ingredients in a separate bowl. Finely dice the onion. Grate the zucchini and squeeze out excess liquid by pressing it into a metal sieve or squeezing it in a nut milk bag. Add wet ingredients to dry, add zucchini and onion and stir until combined. Transfer to muffin tin and cook for 18-20mins on 180 deg celsius.
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