Zucchini Feta Mint Muffins
Loaded with flavour, these versatile muffins make a perfect snack on the go.
Makes: 10 muffins
Gluten Free, Sugar Free,
1 tightly packed cup grated zucchini, squeezed to remove excess liquid
2 cloves garlic, finely chopped
Handful mint leaves, roughly chopped
1 tablespoon thyme leaves, roughly chopped
1 ¾ cups almond meal
1 heaped teaspoon gluten free baking powder
¼ cup melted Heilala Coconut Oil
Salt and freshly ground black pepper
¾ cup grated tasty cheddar cheese
125g feta, cubed
Preheat the oven to 165⁰C. Grease or line with baking paper 10 holes of a 12-hole
Place the eggs in a large bowl and lightly beat. Add the grated zucchini, garlic, herbs,
almond meal, baking powder and Heilala Coconut Oil and mix well to combine. Season
well with salt and freshly ground black pepper.
Add the cheeses and stir to combine. Spoon mixture into the prepared muffin tin and
place in the oven to bake for 20-30 minutes until golden and lightly firm to the touch.
Remove from the oven and leave for a few minutes before removing from the muffin tin.