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Gluten Free Zucchini Muffins

savory breakfast muffins
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Servings 8

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.