Savoury Zucchini Breakfast Muffins

With mid-week breakfasts being a rushed occurrence for many, it can often be hard to eat a healthy and nutritious meal. These breakfast muffins are the perfect solution to a busy morning. As well as being gluten free, this recipe contains a good amount of protein thanks to the almond meal and eggs. Protein is super important in the morning as it helps to stabilise blood sugar levels and keeps us fuller for longer. While the zucchini and sweet potato provide a range of vitamin and minerals, they also provide fibre and complex carbohydrates.

Great to pack for a breakfast on the go or for a snack in between meals, these Savoury Zucchini Breakfast Muffins make a great addition to your weekend food prep checklist. We love to eat these warmed with a little (read: a lot of) butter.

Prep time: 10 minutes
Cooking time: 40 minutes
Makes: 12 medium sized muffins or 6 jumbo muffins        

INGREDIENTS

1 cup grated zucchini, firmly packed
1 ½ cups grated sweet potato, firmly packed
4 eggs
1 cup buckwheat flour
½ cup almond meal
2 tsp baking powder (aluminium free)
¾ cup rice bran oil
¼ cup plant based milk (eg. Coconut, cashew, almond)
2 tsp mixed dried herbs
salt & pepper to season

METHOD

1. Pre-heat the oven to 180 degrees Celsius. Grease a muffin tin with rice bran oil or butter.
2. Add all of the ingredients to a large bowl and mix with a fork until well combined.
3. Spoon mixture into muffin tray evenly.
4. Place in the oven to bake for 40 minutes or until muffins are golden brown and they spring back when pressed down gently.