Savory Almond Flour Zucchini Muffins with Feta
These Savory Almond Flour Zucchini Muffins with Feta are a delightful way to enjoy the fresh flavors of zucchini and the tangy richness of feta cheese. Perfect for breakfast, a snack, or even a light lunch, these muffins are packed with nutrients and are incredibly satisfying. With a lovely blend of almond flour and flaxseed meal, they offer a moist texture while being gluten-free. You’ll fall in love with the combination of flavors and the ease of preparation. Let’s dive right in!
Why You’ll Love This Recipe
These muffins are not only delicious but also incredibly versatile. They are:
– Healthy: Loaded with protein from eggs and cottage cheese, plus fiber from flaxseed meal.
– Flavorful: The addition of feta and Spike seasoning adds a savory depth that is hard to resist.
– Easy to Make: One bowl, a few simple steps, and you’re on your way to a tasty treat.
– Perfect for Meal Prep: Make a batch at the beginning of the week for quick breakfasts or snacks on the go.
Gather These Ingredients
To make these Savory Almond Flour Zucchini Muffins with Feta, you’ll need the following ingredients:
- 1 small zucchini
- 2 tsp. olive oil
- 2 tsp. Spike Seasoning, divided (see notes)
- 3/4 cup cottage cheese
- 1/2 cup coarsely grated Parmesan cheese
- 8 eggs, well beaten
- 1/2 cup crumbled feta
- 3 T sliced green onions (optional but good)
- 2 cups almond flour
- 1/2 cup flaxseed meal
- 2 T baking powder
What’s in the Gear List
Before you start baking, make sure you have the following gear on hand:
- Muffin Tin: A standard muffin tin works perfectly for this recipe.
- Mixing Bowls: One large bowl for mixing wet ingredients and one for dry ingredients.
- Grater: For grating the zucchini and Parmesan cheese.
- Whisk: To beat the eggs and mix everything together smoothly.
- Spoon or Ice Cream Scoop: For portioning the batter into the muffin tin.
Savory Almond Flour Zucchini Muffins with Feta in Steps
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease or line your muffin tin with paper liners.
Step 2: Prepare the Zucchini
Grate the small zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towel to prevent soggy muffins.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the grated zucchini, olive oil, cottage cheese, beaten eggs, crumbled feta, and half of the Spike seasoning. Stir until well blended.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the almond flour, flaxseed meal, baking powder, and the remaining Spike seasoning.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the muffins light and fluffy.
Step 6: Add Optional Ingredients
If using, fold in the sliced green onions for an extra pop of flavor.
Step 7: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Step 8: Bake the Muffins
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Seasonal Spins
Feel free to get creative with your Savory Almond Flour Zucchini Muffins with Feta! Here are some seasonal spins to consider:
- Summer: Add diced bell peppers or cherry tomatoes for a burst of color and flavor.
- Fall: Mix in some chopped spinach and nutmeg for a warm, cozy taste.
- Winter: Incorporate cooked and crumbled sausage or turkey for a heartier muffin.
- Spring: Toss in some fresh herbs like dill or parsley for a refreshing twist.
Troubleshooting Tips
If you run into issues while making your muffins, here are some tips:
- If your muffins are too moist, ensure you’ve squeezed out enough water from the zucchini.
- For denser muffins, check that your baking powder is fresh; old baking powder can result in less rise.
- If you find your muffins sticking to the pan, consider using parchment liners or a non-stick spray.
- To enhance flavor, adjust the seasoning according to taste; feel free to add more herbs or spices.
Refrigerate, Freeze, Reheat
To keep your Savory Almond Flour Zucchini Muffins with Feta fresh:
You can refrigerate them in an airtight container for up to 5 days. For longer storage, freeze the muffins by placing them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe bag for up to 3 months. To reheat, simply microwave for about 30 seconds, or pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Frequently Asked Questions
Can I substitute the almond flour with another type of flour?
Yes, you can use regular all-purpose flour or a gluten-free blend, but the texture and flavor may vary. Almond flour gives a unique moistness and nuttiness that is hard to replicate.
Is it necessary to add cottage cheese?
Cottage cheese adds moisture and protein to the muffins, but you can substitute it with Greek yogurt or omit it for a different texture.
Can I make these muffins ahead of time?
Absolutely! These muffins are perfect for meal prep. Just store them in the fridge or freezer and reheat as needed.
What can I use instead of feta cheese?
If you don’t have feta, you can use goat cheese or even shredded mozzarella for a milder taste.
Next Up in Your Queue
Once you’ve enjoyed these savory muffins, here are some delicious recipes to try next:
- Sweet Potato and Kale Frittata
- Quinoa and Black Bean Salad
- Mediterranean Chickpea Salad
- Spinach and Feta Stuffed Peppers
Ready, Set, Cook
Now that you have everything you need to make these Savory Almond Flour Zucchini Muffins with Feta, it’s time to get cooking! Gather your ingredients, follow the steps, and enjoy the wonderful aromas wafting through your kitchen. Whether you’re enjoying them fresh out of the oven or saving some for later, these muffins are sure to become a favorite in your household. Happy baking!
Savory Almond Flour Zucchini Muffins with Feta
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease or line your muffin tin with paper liners.
- Grate the small zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towel to prevent soggy muffins.
- In a large mixing bowl, combine the grated zucchini, olive oil, cottage cheese, beaten eggs, crumbled feta, and half of the Spike seasoning. Stir until well blended.
- In another bowl, whisk together the almond flour, flaxseed meal, baking powder, and the remaining Spike seasoning.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the muffins light and fluffy.
- If using, fold in the sliced green onions for an extra pop of flavor.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container in the fridge for up to 5 days.
- Freeze muffins individually for up to 3 months for longer storage.
- Reheat muffins in the microwave for about 30 seconds or in the oven at 350°F for 10-15 minutes.
