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Savory zucchini and feta muffins on a wooden board.
Savory GF

Zucchini & Feta Muffins

A perfect savory breakfast or afternoon snack, packed with moisture from fresh zucchini and tang from artisan feta.

Prep
15 mins
Cook
25 mins
Yield
12
Calories
140
Net Carbs
4g
Protein
6g
Fat
11g

Ingredients

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    2 cups Almond Flour
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    2 cups Grated Zucchini, squeezed dry
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    3 large Eggs
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    1/2 cup Crumbled Feta
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    1/4 cup Olive Oil
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    1 tsp Baking Powder
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    1/2 tsp Sea Salt
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    1 tsp Dried Oregano
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Pro-Tip

Use the timing and difficulty guide as a mock recipe reference for this demonstration site.

Instructions

01

Preheat oven to 350°F (175°C) and line a muffin tin with parchment liners or grease lightly.

02

In a large bowl, whisk together the eggs, olive oil, and the squeezed dry grated zucchini until well combined.

03

Stir in the almond flour, baking powder, sea salt, and oregano until just combined. Do not overmix.

04

Gently fold in the crumbled feta cheese, reserving a small amount to sprinkle on top of the muffins before baking if desired.

05

Scoop batter evenly into the prepared muffin cups. Bake for 22–25 minutes until the tops are golden brown and firm to the touch.

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