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Spinach, Zucchini & Bacon Muffins

Spinach, Zucchini & Bacon Muffins 1
Time
Prep: 10 minutes Baking: 30 minutes
Contributed by
Honest to Goodness Community
Serves
24 mini muffins/ 6-8 large
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.

  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.

SHORT DESCRIPTION

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.

DESCRIPTION

  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.

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

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  • Himalayan Rock Salt - Fine 600g 1 Himalayan Rock Salt - Fine 600g 2
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    Himalayan Rock Salt - Fine 600g

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  • Organic Coconut Flour 850g 1 Organic Coconut Flour 850g 2
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    Organic Coconut Flour 850g

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