I think these muffins are best stored in the fridge. You can eat them cold or heat them up in the microwave for 10-15 seconds. Pack for breakfast on-the-go or serve as part of brunch.
Zucchini basil breakfast muffins
Makes a dozen regular sized muffins
Recipe adapted from Just Bento
1 tbsp olive oil
1 small onion, diced small
1/4 tsp salt
1/4 tsp red chili flakes
2 garlic cloves, minced
2-3 medium zucchini, diced small
3/4 c almond meal
2/3 c chickpea flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
3 organic eggs
1/2 c plain greek yogurt (I used Siggi's)
3/4 c fresh basil, shredded
1/2 c shredded parmesan
Preheat the oven to 350 degrees. Oil a 12-cup muffin tin.
Add olive oil to a saute pan over medium heat. Add the onion and cook for 5 minutes or until it becomes translucent. Add in the salt, chili flakes and garlic. Cook for another 1-2 minutes until the garlic is fragrant, then add in the diced zucchini. Cook for about 8-10 minutes. Remove from heat and cool. You should have about 2 cups of the zucchini mixture.
Whisk the almond meal, chickpea flour, baking powder, salt and pepper together in a bowl. In a separate larger bowl, whisk the eggs until foamy, then add the cooled zucchini mixture, yogurt, and basil. Pour in the dry ingredients and half of the parmesan. Mix well.
Pour the batter into the muffin cups and sprinkle the remaining cheese on top. Bake for 25-30 minutes. Enjoy!