Recipes
Savory Low-Carb Muffins (No Eggs!)
Valentina P
Tired of breakfast egg muffins? Try this delicious savory muffin made with almond flour, vegetables, and flax. Egg-free, plant-based, and low-carb.
How To MakeDiet Type: Low-carb
Shopping List
- 1 cup almond flour
- 1/2 cup grated zucchini
- 1/4 cup non-dairy unsweetened milk
- 1/4 cup raw bell pepper, finely diced
- 1/4 cup shredded cheese (dairy or non-dairy, Note 1)
- 5 tablespoons cold water
- 2 tablespoons flax meal
- 2 tablespoons coconut flour
- 2 scallions, chopped (white and light green parts only)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon EACH garlic powder, paprika, onion powder
- 1/4 teaspoon EACH salt and cayenne pepper
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Lightly squeeze the grated zucchini to remove excess liquid. Measure out the zucchini after squeezing.
- Step 2: In a small bowl, stir together the flax meal and cold water. Let sit for 5 to 10 minutes to thicken.
- Step 3: In a medium bowl, combine the thickened flax mixture with all of the remaining ingredients. Stir just until no lumps remain.
- Step 4: Scoop the batter into lined muffin tins or silicon tins, about 2/3 of the way filled. Bake at 375°F for 22 to 25 minutes, or until a toothpick inserted into the center comes out dry.
- Serve: Cool completely before handling and store in the refrigerator.
Recipe Notes
Note 1: Shredded cheese can be substituted with 2 tablespoons of nutritional yeast.
Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.