Spinach, Zucchini & Bacon Muffins

Contributed by: Honest to Goodness Community

Serves: 24 mini muffins/ 6-8 large

Time: Prep: 10 minutes Baking: 30 minutes

These Spinach, Zucchini & Bacon Muffins are the best snack in between meals. They get the paleo, gluten free, sugar free and wheat free tick of approval. These can be made as mini muffins, big muffins or even as a slice. They are a great savoury snack and take little time to make.
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These Spinach, Zucchini & Bacon Muffins are the best snack in between meals. They get the paleo, gluten free, sugar free and wheat free tick of approval. These can be made as mini muffins, big muffins or even as a slice. They are a great savoury snack and take little time to make.
More Information >>

PRODUCT INFORMATION

Ingredients

2 large zucchinis, grated*
1 large handful spinach, chopped
1 small onion, finely chopped
2-3 rashers bacon, finely chopped
3 eggs
1/3 cup organic extra virgin olive oil, avocado or coconut oil
1/2 cup grated cheese**
1/2 cup organic coconut flour
1 1/2 tsp baking powder
Salt and pepper to taste

method

  1. Preheat oven to 180C.
  2. Mix the wet and the dry ingredients in two separate bowls.
  3. Add the wet ingredients to the dry and stir to combine.
  4. Spoon mixture into a lightly greased muffin tin, or use this mixture to create a frittata slice (line a baking dish if turning into a slice).
  5. Bake in the oven for approximately 30 minutes*** or until golden and cooked through.
  6. Enjoy as a convenient and super tasty savoury snack!

Notes:

* We recommend squeezing and draining water out of the grated zucchini before adding to this muffin mixture to help reduce excess moisture.

** Substitute for crumbled feta cheese, or for a dairy-free option use 1/2 cup nutritional yeast flakes.

*** If making mini muffins, reduce baking time appropriately.

Gluten Free
Gluten Free
Egg Free
Egg Free
Nut Free
Nut Free
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

Have no questions.

Customer Reviews

Pretty good, recipe needs some tweaking Review by amandine
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Definitely needs more than 10-15. More like 30 min, on 170 instead so the top doesn’t burn. Good basic recipe, but would also suggest sautéing the onion (with garlic and capsicum too!) prior to adding it to the mixture. (Posted on 10/08/2018)
Good recipe Review by Tashi
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Value
Quality
The base of this recipe is good.
I added an extra egg and half a carrot to my second batch as the first was too dry, the first came out fine but I felt it needed more moisture. Maybe adding less coconut flour would help too. And next time I would melt the coconut oil so it covers everything. I would make these again, they are going to be perfect for the kids. (Posted on 29/05/2018)
Needs longer cooking time Review by Sally
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Price
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This is a great recipe...but 15 min is not long enough to cook your ingredients...especially the onion & zucchini. I baked for 30 min and the onion was still not cooked. (Posted on 30/10/2017)

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