Zucchini Egg Muffins
These muffins will take breakfast to a whole new level! They are nutrient rich, satiating and an excellent new addition to your breakfast options.
Zucchini Egg Muffins
These muffins will take breakfast to a whole new level! They are nutrient rich, satiating and an excellent new addition to your breakfast options.
Servings
8muffins
Servings
8muffins
Ingredients
  • 8 eggs(for boiling)
  • 1.5cups Almond Flour
  • 1tsp cinnamon
  • 1tsp baking soda(Bicarb)
  • ½tsp nutmeg
  • ¼tsp salt
  • 3 eggs(beaten)
  • 2cups Zucchini(shredded)
Instructions
  1. Pre-heat oven to 180 degrees celsius.
  2. Place zucchini in a colander and sprinkle with some salt, and allow to sweat for 30 minutes.
  3. After this, use a cheese cloth or a very clean tea towel to wring out as much liquid as possible, then set aside.
  4. While the zucchini is sweating, boil the eggs over the stove for about 3 minutes, then remove from heat and immediately soak in an ice bath
  5. Place dried out zucchini in a bowl and combined with the beaten eggs.
  6. Combine the remaining dry ingredients in a bowl, and then stir in the egg-zucchini mixture.
  7. Use a tablespoon to scoop some dough into a silicone muffin pan to only half full.
  8. In each cup of the muffin pan, place a single boiled egg and press it in a little bit, then top with another spoonful of dough, or enough to cover the egg
  9. Bake in the oven for about 30 minutes.
  10. Serve warm, with butter, and some bacon if you’d like
Recipe Notes

If you do not use a silicone pan, you will have difficulty getting the muffins out in one piece, so a silicone pan is highly recommended.