Spinach, Zucchini & Bacon Muffins

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.

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.

Buy Ingredients

  • Organic Coconut Flour 850g

    $8.95
    .
    .
    .
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    FLCOC2.850
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    0.87 KGS
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  • Baking Powder - Aluminium Free 300g

    $7.50
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    SKU:
    BIBAK5.300
    Weight:
    0.32 KGS
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  • Himalayan Rock Salt - Fine 600g

    $6.95
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    SKU:
    HEHIMS5.600
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    0.62 KGS
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  • Organic Olive Oil Extra Virgin 500ml

    $9.95
    .
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    SKU:
    OIOLIEV2.500
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