Zucchini, Spinach and Feta Muffins Recipe

I first made these muffins when I was looking for a healthy and balanced post workout snack, and they ended up tasting so good! Best served warm, these gluten free savoury muffins have a nice balance of macro nutrients which leaves you feeling satisfied, making them a perfect on the go snack, post gym snack or quick breakfast!  

Makes 6-8 large muffins (depending on size) 

Ingredients:  

• 1 large zucchini, grated and with the water squeezed out 
• 60g baby spinach, chopped
• 1 small red onion, finely diced
• 3 garlic cloves, finely diced
• 120g Feta, crumbled  
• 100g shredded cheese 
• 1.5 teaspoons turmeric  
• 1 teaspoon baking powder 
• 1 teaspoon salt  
• 1 teaspoon pepper 
• 6 eggs 
• ½ cup soy milk  
• ¼ cup olive oil (plus extra for the fry pan) 
• 1 cup gluten free self-raising flour  

How To 

1. Preheat oven to 180oC and grease a jumbo muffin tin.  
2. Drizzle about a tablespoon of the extra olive oil in a non-stick fry pan and add the finely chopped garlic and onion. Cook for a few minutes, stirring occasionally, until translucent. 
3. Add the zucchini, spinach, shredded cheese, feta, turmeric, salt, pepper and baking powder into a large mixing bowl and stir to combine. 
4. Stir in the cooked garlic and onion mixture. 
5. Mix in the eggs, soy milk, olive oil and flour until all ingredients are completely combined. 
6. Pour the mixture into the muffin tin and cook in the oven for 15-20 minutes, or until cooked through and golden brown on top. Enjoy!

These are best served warm!

Recipe created by:- Tabi May Life ©