Gluten Free Zucchini and Feta Muffins
Gluten Free Breakfast Muffins
Aside from being delicious, these are perfect for meal prepping and they can easily be warmed up when you’re ready to eat them, giving them that “just baked” feeling!
Ingredients:
1 ½ cups (180g) gluten-free all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp black pepper
1 tsp dried oregano (optional)
2 large eggs
¼ cup (60ml) olive oil
¼ cup (60ml) milk (or any dairy-free alternative)
1 ½ cups (180g) grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
½ cup (75g) crumbled feta cheese
¼ cup (30g) grated Parmesan cheese (optional for extra flavour)
2 tbsp chopped fresh parsley or dill (optional)
2 tbsp sunflower seeds or pumpkin seeds (optional, for topping)
Method:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups well.
Mix the dry ingredients in a large bowl (the gluten-free flour, baking powder, baking soda, salt, black pepper, and oregano if using).
Prepare the wet ingredients in a separate bowl (beat the eggs, then whisk in the olive oil and milk until well combined).
Combine wet and dry ingredients by pouring the wet mixture into the dry ingredients and stir until just combined.
Add the zucchini and feta: Gently fold in the grated zucchini, crumbled feta, Parmesan cheese (if using), and fresh herbs.
Scoop the batter and divide evenly among the muffin cups. If desired, sprinkle sunflower or pumpkin seeds on top for added crunch.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until baked through.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Tips:
Zucchini moisture: Make sure to squeeze out as much moisture from the grated zucchini as possible to avoid soggy muffins.
Storage: Store these muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. They also freeze well!
