Zucchini and Carrot Breakfast Muffins

Zucchini and Carrot Breakfast Muffins

  • Serves 12
  • Difficulty Easy
  • Prep 15
  • Cook 25

When people consider going Gluten Free they often respond with ‘But what could I possibly eat for breakfast?’ Toast, Cereal with milk, Orange Juice and Coffee are so ingrained into our breakfast routines.

This is why Breakfast is the best thing to start with when trying to make a change. It can seem the most overwhelming so if you get it right the rest seems more manageable and it sets you up for a great day ahead.

Recipe by: Jayne Tauschke

Ingredients

  1. 2  Small Zucchinis
  2. 2  Small Carrots
  3. 1/2 Tsp. dried thyme
  4. 1/2 Tsp. dried oregano
  5. 3 Tbsp. Olive Oil
  6. 160 g Fetta cheese (you can leave this out for dairy free)
  7. Pinch of salt
  8. Pinch of pepper
  9. ½ Cup coconut flour
  10. 1 Tsp Bi-carb soda
  11. 6 Eggs

 

 

Method

  1. Heat oven to 180 degrees.
  2. Line a 12-hole muffin tray.
  3. Put zucchini, carrot, thyme, oregano, olive oil, fetta, salt and pepper in food processor and pulse at high speed a few times so there is no large lumps.
  4. Add coconut flour and bicarb and blend well.
  5. Add eggs and blend on low speed until just combined.
  6. Spoon into muffin cases.
  7. Bake for 20-25 mins, they should spring back when lightly touched in the middle.
  8. Experiment by adding some ham or bacon pieces. You can stir this in at the end just before you spoon it into cases. You can also stir the feta in at the end if you would prefer this to be crumbled through rather than blended.

These can be premade on the weekend for use during the week. They freeze well. Not only are they great for breaky but also good for the kids lunch boxes.

 

 

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