Directions to follow
- Preheat your oven to 180°C (350°F) and grease a muffin pan with a bit of olive oil.
- In a large bowl, mix together the grated zucchini, chopped onion, and shredded cheese.
- In another bowl, beat the eggs and stir in the olive oil.
- Combine the egg mixture with the dry ingredients, stirring until you have a smooth batter.
- Add the almond flour, ground oats, baking powder, salt, pepper, and dried herbs to the mixture. Stir well until everything is evenly combined.
- Distribute the batter evenly into the greased muffin pan.
- Bake for 20-25 minutes, or until the muffins are golden brown and firm to the touch.
- Allow them to cool in the pan for a few minutes before removing and serving.
Best ways to enjoy it
These Zucchini, Onion, and Cheese Protein Muffins are incredibly versatile! Enjoy them warm from the oven with a pat of butter or drizzle of olive oil. Pair them with a fresh salad for a light lunch or serve them alongside a hearty soup for dinner. They also make for a fantastic snack; just pop one in your bag for an on-the-go bite.
Keeping leftovers fresh
To store your muffins, first, let them cool completely. They can be kept at room temperature in an airtight container for a couple of days. For longer storage, place them in the fridge for up to a week or freeze them! Just make sure to wrap each muffin individually in plastic wrap or foil, and they’ll be good for up to three months in the freezer. When you want to enjoy them, simply reheat in the microwave for a few seconds.
Pro chef tips
- Use fresh herbs if available; they can elevate the flavor profile significantly.
- Experiment with different cheeses to create unique flavor combinations—feta or goat cheese can add a delightful tang!
- If you’re short on time, you can swap out the zucchini for pre-packaged zucchini noodles, saving you the grating step.
Creative twists
Looking to switch things up? Here are some fun variations to try:
- Substitute half the zucchini with grated carrots for a sweeter muffin.
- Add diced bell peppers or sun-dried tomatoes for an extra flavor kick.
- For a spicier version, include a pinch of cayenne pepper or chopped jalapeños.
FAQs
How long does it take to prepare these muffins?
These muffins take about 15 minutes to prepare and 20-25 minutes to bake, making them a quick option for busy days!
Can I use regular flour instead of almond flour?
Yes, you can use all-purpose flour; however, this will make the muffins not gluten-free. Almond flour keeps them moist and adds a lovely nutty flavor.
How can I make these muffins dairy-free?
You can easily substitute the cheese with a dairy-free alternative or nutritional yeast to keep the cheesy flavor without the dairy.
Give these Zucchini, Onion, and Cheese Protein Muffins a try, and you’ll see how they become a staple in your household! Enjoy each bite filled with nutrients and deliciousness.
