Feta & Veggie Breakfast Muffins

Feta & Veggie Breakfast Muffins

Feta & Veggie Breakfast Muffins

These are brilliant if you’re looking for a do-ahead brunch, a portable breakfast or lunch box option that’s more exciting than sandwiches. Or if you happen to have small boys who aren’t so interested in eating vegetables apart from potato. The muffins in the photo are feta and zucchini but there are endless options!

makes: 6
takes: 40 minutes

50g (1.75oz) coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
50g (1.75oz) neutral flavoured oil
1 cup milk
1 medium zucchini (250g / 9oz), grated
100g (3.5oz) feta, crumbled or diced

1. Preheat oven to 180C (350F). Line 6 holes of a 1/2 cup muffin tray with papers.

2. Place coconut flour, baking powder, salt, eggs, oil and milk in a medium bowl. Mix with a spoon until just combined. Add zucchini and feta and stir to combine.

3. Spoon mixture into your prepared muffin tray dividing between the 6 papers.

4. Bake for 25-30 minutes or until the muffins are deeply golden brown and feel springy when touched.

5. Cool for a few minutes in the tin, then move to a cake rack to finish cooling. Or eat warm!


dairy-free – use your favourite dairy-free milk. And skip the cheese or replace with olives or sun dried tomatoes.

different veg – grated carrot, parsnip, sweet potato, beets, broccoli, cauliflower.

different cheese – grated parmesan, cheddar, ricotta, goats cheese are all great.

different flavourings – add a handful of pitted olives, sun dried tomatoes, basil, thyme, parsley, canned artichoke hearts or anything you’d serve on a pizza.

no coconut flour – You really need it for these I’m afraid! Although it’s not too hard to track down these days… my supermarket stocks coconut flour in the health food and baking sections. Or you could try making a savoury version of these almond meal based muffins.

buttery – use melted butter instead of the oil.

more fiber – stir in a few tablespoons linseeds (flax seeds), chia seeds or oat bran.

Shelf Life / Storage

I like these best on the day they’re made but after they’ve had a chance to cool down. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.

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