These little muffins are so quick and easy to whip up and make a fantastic breakfast, snack for work or afternoon tea. They are GF and NF too, making them a great school lunch box option.

AuthorJordan Pie
RatingDifficultyBeginner

Yields7 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 0.50 cup cooked quinoa
 0.50 cup zucchini, grated
 0.50 cup cheese, grated (cheddar, mozzarella - anything that melts well)
 6 organic eggs

1

Preheat oven to 180C. Line a muffin tray with muffin paper cups.

2

Combine all ingredients and mix until well combined.

3

Pour into a lined muffin tray evenly.

4

Place in the oven and bake for roughly 20 minutes, or until golden brown and cooked through.

You can also add in cracked pepper, herbs, spices, Changing Habits Turmeric Powder for its anti-inflammatory purposes + it's rich golden colour, chilli, onion or spring onion, garlic, grated carrot, olives and so on.

Ingredients

 0.50 cup cooked quinoa
 0.50 cup zucchini, grated
 0.50 cup cheese, grated (cheddar, mozzarella - anything that melts well)
 6 organic eggs

Directions

1

Preheat oven to 180C. Line a muffin tray with muffin paper cups.

2

Combine all ingredients and mix until well combined.

3

Pour into a lined muffin tray evenly.

4

Place in the oven and bake for roughly 20 minutes, or until golden brown and cooked through.

Quinoa Zucchini & Cheese Muffins

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