Zucchini Breakfast Muffins
These delicious muffins are so easy to make - simply throw them together on Sunday night so they're ready for the week ahead. Perfect for those rushed mornings!
4 medium zucchini (about 500g)
150g sharp cheddar cheese
1 x 20ml tablespoon chia seeds
Handful of fresh parsley, roughly chopped
3/4 cup coconut flour, sifted
3 large eggs
1/2 cup olive oil
1. Preheat your oven to 180°C and line a muffin tray with muffin cases or squares of baking paper.
2. Grate the zucchini and cheese into a large mixing bowl. Add the chia seeds, parsley, coconut flour, a good pinch of sea salt and cracked black pepper and mix everything to combine. Make a well in the centre of the mixture and crack the eggs into the well. Lightly beat the eggs with a spoon and then pour in the olive oil. Mix everything together until well combined.
3. Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until the muffins are golden and the tops spring back when lightly touched. Store the muffins in an airtight container in the fridge and reheat briefly in the oven or the microwave, when needed.