Zucchini and Egg Breakfast Muffins

These zucchini and egg breakfast muffins are a quick and easy way to start your day. They're packed with protein and fiber, and they're a great way to use up any leftover zucchini. The muffins are also gluten-free, dairy-free, and paleo-friendly.

The first time I made these muffins, I was looking for a way to use up some leftover zucchini. I had a few eggs in the fridge, and I thought, 'Why not make some muffins?' I threw all of the ingredients into a bowl, mixed them up, and baked them. The muffins turned out perfectly! They were fluffy, moist, and full of flavor.

Prep time: 15 | Cook time: 30 | Serves: 6

Ingredients

• 1 large zucchini, grated
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 4 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
2. In a large bowl, combine all of the ingredients. Mix well.
3. Fill the prepared muffin tins 2/3 full.
4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool for a few minutes before serving.

Why It Works

• The zucchini adds moisture and sweetness to the muffins.
• The almond flour, coconut flour, and flaxseed meal make the muffins gluten-free and high in fiber.
• The eggs provide protein and help to bind the muffins together.
• The baking soda and salt help the muffins to rise and give them a light and fluffy texture.