Savory Zucchini Muffins

Wouldn’t it be great to have a muffin and not worry about all the sugar? I’ve been looking into developing sugar-free (this does not mean using artificial sugar!) muffins for a while now and this is one of my favorites. It’s such a versatile muffin; you can have it for breakfast as well as lunch with a fresh salad. You can freeze some of them and have them later.

Savory Zucchini Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1 pepper; yellow or red
  • Handful of sun-dried tomatoes (can be dry or in oil)
  • 1 large onion
  • 1 large zucchini, grated
  • ½ cup olive oil
  • ½ cup coconut oil
  • 1 tbsp extra coconut oil for onion frying
  • 1 tbsp dry rosemary
  • 1 tbsp dry oregano
  • ½ tsp black pepper
  • 2 tbsps flaxseed + 3 tbsps of water
  • 1 ½ cups oat flour
  • 1 cup corn meal (or rice flour)
  • 1 tbsp sea salt
  • 2 tsp baking powder
How To Make
  1. Preheat the oven to 375F or 190C
  2. Combine flaxseed meal + water and let it stand for a few minutes
  3. If dry sun-dried tomatoes are used, pour boiling water over them and let them stand for 5 minutes, drain and cut them into smaller pieces
  4. Fry the onion in coconut oil until well browned (the browner they are, the sweeter they will be)
  5. Roast the pepper over stove fire by holding it in kitchen thongs till skin is black, remove skin from the pepper and chop up the pepper into small chunks
  6. Combine all dry ingredients (flours, salt, baking powder)
  7. Combine all wet ingredients; zucchini, onions, pepper, tomatoes and oils
  8. Mix dry, wet ingredients, herbs and flaxseed into a liquid mixture; if it’s not liquid enough, add some oil
  9. Dish out mixture to about 12 muffin cups
  10. Bake for 25-30 min or till the tops are firm.
Related Link: “How to Use Food to Rebalance Hormones” – FREE Online Workshop 
Click Here To Join My FREE Online Workshop - Cooking For Balance
 

Join the discussion 4 Comments

  • Laurie says:

    Sounds good, but I”m wondering, what is the health benefit of adding the roasted pepper in it? Thanks:-)

  • lisette says:

    i made it but omitted a lot of the fat, and used almond meal rather than corn meal. did i miss out? i quite enjoy it. i also put the pepper/ capsicum in with the anon and a bit of zucchini. i like this recipe, it having so many good elements- grain free, if you down use corn, all the fibre etc, and no eggs. suitable for vegans- i was vegan, now back to vegetarian, and don’t want to eat too much cholesterol..

  • Lisa says:

    Hi Lisette – thanks for your comment – we are so glad you enjoy the recipe:-)

    Lisa
    Customer Support

  • Lisa says:

    How many calories are in these muffins?

Leave a Reply