CHEESY ZUCCHINI & SPINACH MUFFINS
It’s almost February, which means a few things. A whole month has already passed this year and I haven’t come close to achieving the things I set out to do i.e. – write more blog posts. School starts back this week, and in my case it’s Harlow’s first year of “big girl” three year old kinder (What The Frankfurt). And there’s blooming zucchinis growing out of everyone’s ears and no one can stand to eat one more bite of leftover zucchini frittata.
So in an attempt to kick some goals (write a blog post), make something healthy that is back to school / work friendly AND that utilises zucchini’s in a delicious and easy way, I have created Cheesy Zucchini & Spinach Muffins that my three year old would most likely leave to fester in her lunch box but the more mature palates amongst us may relish!
These muffins are loaded with a whole heap of green goodness, fresh herbs like mint, parsley or coriander, spinach and of course zucchinis, which make the muffins moist (there’s that word again). I used coconut flour when I made this recipe originally which suck up the moisture of the batter so it might look a little dry when you pop the mix in the oven but it does turn out lovely. You could also try swapping out coconut flour for a mix of almond meal and some ground flaxseed meal for a more nutty flavour.
This year is the first year that I have to pack a lunchbox for Harlow. I got all over excited of course and went out to buy those fancy bento style lunch boxes as my slight OCD tendencies will enjoy filling up the little compartments with different things. Truth be told, I made her sushi for her first day of school holiday program a few weeks ago. I now know how Samantha from SATC felt when she made sushi for Smith and he never showed up to eat it from her naked body. Instead I lovingly prepared and packed tuna and avocado hand rolls for one of the compartments in Harlow’s lunchbox to find them untouched when I picked her up. Devastated is an understatement. Lesson learnt.
I do however look forward to trying to make her things she will eat and sharing new recipes with you this year. I have an inkling that my recipes this year will be even simpler and quicker than ever to prepare because our life is about to change dramatically with the arrival of baby number two in just a few weeks! Wish me luck, it’s not going to be easy as rearing a zucchini.
Cheesy Zucchini & Spinach Muffins
Gluten Free, Low Carb, Keto Friendly
Prep Time: 20 minutes
Cook Time: 25 minutes
What You Will Need
1 tablespoon coconut oil, for greasing
450g grated zucchini (approx. 2 zucchinis – depending on how large they are of course)
150g spinach leaves, finely chopped
50g parsley, finely chopped
25g mint leaves, finely chopped
4 free range eggs, lightly beaten
50g extra tasty cheese, grated
50g crumbled feta, plus extra for garnish
¾ cup coconut flour
Salt flakes and black pepper to season
How You Make It
Preheat oven to 180 degrees. Grease a 12-pan non-stick muffin tin with coconut oil then cut baking paper into small lengths and place on the base and sides of each muffin pan so that the muffins don’t stick.
Place grated zucchini in a large mixing bowl, add spinach leaves, mint and parsley and mix well.
Lightly beat eggs and add them to the zucchini mix. Add in cheeses and stir through. Lastly, add in coconut flour and seasonings and stir well. The mixture will dry up a lot, which is normal, and seems quite different to a “normal” muffin mix.
Spoon mixture into muffin pans so that they are flush with the baking pan, top with feta cheese and place in oven to bake for about 25 minutes, or until lightly golden around the edges and muffin mix bounces back slightly when pressed.
Remove from oven, allow to cool in pan for 10 minutes before removing and placing on cake rack to cool down. Serve warm or at room temperature.
If you have a good quality blender or food processor, you can add the spinach, mint and parsley together and blitz on high speed to achieve finely chopped greens quickly
You could swap coconut flour for 3/4 cup almond meal + 1/2 cup Melrose flaxseed meal