Flourless Breakfast Muffins with Zucchini and Feta (Video)
Flourless Breakfast Muffins with Zucchini and Feta are a tasty breakfast option that’s great to make on the weekend! And this is a perfect solution if you need a low-carb breakfast to eat on the go!
Watch the video to see if you’d like to make Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta!
I know that zucchini season is winding down, but you only need one smallish zucchini to add moistness, flavor, and texture to these Flourless Breakfast Muffins with Zucchini and Feta, and they’re so tasty for a low-carb grab-and-go breakast! And these tasty muffins freeze well, so they’re perfect to make on the weekend and freeze, then just grab one and microwave when you need some breakfast in a hurry.
I like to eat them cut in half, with a pat of butter like you see in the photo, but even if you skip the butter this is a rich and delicious muffin that’s made with zucchini, cottage cheese, Parmesan cheese, almond flour, flax seed meal, eggs, Feta and some optional green onions. The texture is similar to the Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onion I made earlier this year, but the addition of cottage cheese, zucchini, and Feta makes this a moister muffin. And this recipe is a new-and-improved replacement version of a muffin recipe on the blog that had zucchini, Feta, and quinoa flakes, and people kept asking what to use instead of that, so when I updated the photos I experimented to get a version that didn’t need that ingredient! (Use that link if you prefer to make the original version.
I haven’t tried it but I’m guessing if you’re not such a zucchini fan you could substitute another type of partially-cooked vegetable in these muffins, maybe chopped broccoli, short pieces of barely cooked greens, or bell peppers. If you like the idea of making a batch of muffins and having breakfast handled for a while, I hope you’ll try these tasty muffins.
How to Make Flourless Breakfast Muffins with Zucchini and Feta:
(This is just a summary of the steps shown in the photos; scroll down for the complete recipe.)
- Preheat oven to 375F/190C and spray silicone muffin cups with non-stick spray. (See notes below for the size muffin cups I used.)
- I wanted small pieces of zucchini, so I cut the zucchini lengthwise in half, then fourths, and cut off most of the white part.
- Then I cut the zucchini pieces into strips, and then into small cubes. You want about 1 1/2 cups of diced zucchini, or slightly less is okay for this recipe.
- Heat olive oil in a 12″ frying pan and saute zucchini a few minutes.
- Then add the Spike Seasoning (affiliate link) or another all-purpose seasoning of your choice and cook a bit more.
- Put cottage cheese in a fine strainer and rinse with cold water, then let it drain well.
- Beat the eggs until yolks and whites are well-combined.
- In a plastic bowl combine cooked zucchini, cottage cheese, Parmesan cheese, beaten eggs, crumbled Feta, and sliced green onions (if using).
- In a smaller bowl mix Almond Flour (affiliate link), Flaxseed Meal (affiliate link), baking powder, and the second teaspoon of Spike Seasoning.
- Mix the dry ingredients into the wet ingredients.
- Fill muffin cups, dividing the mixture evenly among the 12 muffins cups.
- Bake about 27 minutes, or until muffins are firm and slightly browned.
- Serve hot or reheat.
I love these with a little butter, but the butter is 100% optional.
More Egg Muffins or Breakfast Muffins to Enjoy:
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
If you don't find them in your store you can get Spike Seasoning, Almond Flour, and Flaxseed Meal at Amazon.com. (affiliate links) You can also use any all-purpose seasoning that's good with eggs if you don't have Spike. I used these Jumbo silicone muffin cups that are 3.5 inches across for this recipe. (affiliate link) This recipe was inspired by several other muffin recipes on the blog. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 18gSaturated Fat: 4gUnsaturated Fat: 13gCholesterol: 135mgSodium: 729mgCarbohydrates: 7.3gFiber: 4gSugar: 2gProtein: 13g
If you don't find them in your store you can get Spike Seasoning, Almond Flour, and Flaxseed Meal at Amazon.com. (affiliate links) You can also use any all-purpose seasoning that's good with eggs if you don't have Spike.
I used these Jumbo silicone muffin cups that are 3.5 inches across for this recipe. (affiliate link)
This recipe was inspired by several other muffin recipes on the blog.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Flourless Breakfast Muffins with Zucchini and Feta have some ingredients that have a few carbs but are high in fiber, so these are low in net carbs and also low-glycemic. The muffins are relatively high in fat and would probably be too high-fat for the original South Beach Diet if you’re strictly following the fat guidelines and almond flour isn’t approved for the South Beach Diet Phase One.