Description
Deliciously guilt-free Zucchini Feta Low Carb Muffins that are perfect for a healthy snack or breakfast.
Ingredients
Scale
- 5 large eggs
- 2 cups grated zucchini (about 2 medium zucchinis)
- 8 ounces feta cheese, crumbled
- ½ cup golden flaxseed meal
- 1 tablespoon psyllium husk powder
- 1 tablespoon baking powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with muffin liners.
- In a mixing bowl, combine the golden flaxseed meal, psyllium husk powder, and baking powder. Mix well.
- Wash and dry the zucchinis, then grate them using a box grater. Sprinkle with salt and let sit for 10 minutes to draw out moisture.
- Separate the egg whites from the yolks. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In another bowl, whisk the egg yolks until they are light and fluffy.
- Squeeze the grated zucchini to remove as much moisture as possible, then fold it into the egg yolks.
- Gradually add the dry mixture to the zucchini and egg yolk mixture, stirring until combined. Gently fold in the beaten egg whites until just incorporated.
- Add the crumbled feta cheese and mix gently to combine.
- Divide the batter evenly among the muffin liners in the prepared muffin tin.
- Bake in the preheated oven for 30 to 40 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Notes
- For added flavor, consider mixing in chopped herbs like dill or parsley.
- You can substitute the feta cheese with shredded mozzarella or cheddar for a different taste.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Snack
- Method: Baking
- Cuisine: Low Carb
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg