breakfastGREEKLow CarbrecipesSNACKS

feta and zucchini muffins

2 Mins read

These Feta and Zucchini Muffins are a delightful and versatile treat, perfect for breakfast, snacks, or alongside a warm bowl of soup. This recipe is a delicious twist on traditional breakfast muffins, featuring a savory combination of zucchini and cheese.

benefits of Feta and Zucchini Muffins

Here are the benefits of Feta and Zucchini Muffins, highlighting their health-conscious features and versatility:

  • Simple and Quick: Made with readily available ingredients, this recipe comes together in under 40 minutes, making it a perfect grab-and-go breakfast or a fuss-free snack option.
  • Savory and Flavorful: This recipe offers a delightful break from sugary breakfast options. The combination of zucchini, feta, and mozzarella cheese creates a satisfying and savory taste experience.
  • Moist and Tender: The inclusion of zucchini adds moisture to the muffins, keeping them tender and enjoyable. There’s no need to squeeze out the zucchini’s liquid, as it contributes to the texture.
  • Customizable: Feel free to experiment with different herbs or spices like dried oregano, Italian seasoning, or even a pinch of red pepper flakes for a touch of heat.
  • Dietary Options: This recipe can be adapted for various dietary needs:
    • Substitute oat flour or gluten-free flour for all-purpose flour for a gluten-free option.
    • Use almond flour and adjust the leavening for a grain-free alternative (refer to recipe notes for specific ingredient adjustments).
    • Substitute melted butter for olive oil for a richer taste and a slightly denser texture.
  • Portable and Perfect for Meal Prep: These muffins are great for meal prepping as they store well at room temperature for up to 2 days or can be frozen for longer storage.
  • Nutrient-Rich: While not a complete meal on their own, these muffins offer a good source of protein from the cheese and eggs, and fiber from the zucchini. They can be enjoyed as part of a balanced breakfast or snack alongside fruits, yogurt, or whole-grain toast.
feta and zucchini muffins recipe

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feta and zucchini muffins

feta and zucchini muffins


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  • Author: ZUCCHINI RECIPE
  • Total Time: 37
  • Yield: 23 muffins 1x
  • Diet: Low Calorie

Description

These Feta and Zucchini Muffins are a delightful twist on traditional muffins, offering a savory and satisfying treat in under 40 minutes.


Ingredients

Scale
  • 2 ½ cups all-purpose flour (or oat flour, gluten-free flour, or almond flour – see recipe notes)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 eggs
  • 1 ½ cups milk of choice
  • ½ cup olive oil (or melted butter)
  • 1 medium zucchini, grated (approximately 2 cups)
  • ½ cup crumbled feta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh chives

Instructions

  • Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease or line a muffin pan.
  • Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  • Mix Wet Ingredients: In a separate medium bowl, lightly beat the eggs. Whisk in the milk and olive oil (or melted butter) until well combined.
  • Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
  • Fold in Veggies and Cheese: Gently fold in the grated zucchini, crumbled feta cheese, shredded mozzarella cheese, and fresh chives.
  • Bake: Divide the batter evenly among the prepared muffin cups. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Zucchini shreds should come out to about 2 cups shredded. Do not squeeze them dry. We want them with their liquids.

*Oat flour or gluten free flour can be subbed for the all purpose flour, ONE TO ONE.

*For ALMOND FLOUR follow the ingredients listed below:

2 ½ cup Almond Flour
2 tsp Baking Powder
1 ½ tsp Salt
3 eggs

Melted butter can be subbed for the olive oil, which gives them a more biscuity vibe.

  • Prep Time: 15
  • Cook Time: 22
  • Category: BREAKFAST, SNACKS
  • Method: Baking
  • Cuisine: greek

Nutrition

  • Serving Size: 23
  • Calories: 132
  • Sugar: 2
  • Sodium: 200
  • Fat: 8
  • Saturated Fat: 2
  • Trans Fat: 1
  • Carbohydrates: 12
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 23

Feta and Zucchini Muffins: Frequently Asked Questions

What are the benefits of Feta and Zucchini Muffins?

Simple and Quick: Easy to make in under 40 minutes.
Savory and Flavorful: A delicious break from sugary breakfast options.
Moist and Tender: Zucchini adds moisture for a pleasant texture.
Customizable: Experiment with herbs and spices for personalized flavor.
Dietary Options: Adaptable for gluten-free, grain-free, and dairy-free preferences (with adjustments).
Portable and Perfect for Meal Prep: Great for storing and taking on the go.
Nutrient-Rich: Source of protein and fiber.

Can I substitute ingredients in this recipe?

Flour: Substitute oat flour or gluten-free flour for all-purpose flour for a gluten-free option. Use almond flour with adjustments for a grain-free version (see recipe notes).
Milk: Use any type of milk you prefer, including dairy-free alternatives like almond milk or oat milk.
Oil: Substitute melted butter for olive oil for a richer taste and denser texture.
Cheese: Feel free to experiment with different cheeses like shredded parmesan or goat cheese. Opt for vegan cheese alternatives for a dairy-free version.

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