Zucchini Egg Muffins

Apr 13, 2018


  • 2 medium zucchini, grated (makes about 3 cups)
  • 7 eggs, beaten
  • 1/4 C rice milk or water
  • 2 tbsp fresh rosemary (or another favorite herb)
  • 1/2 C rolled oats
  • 1/2 C onion, chopped
  • 1 tsp EVOO
  • 1 TBSP coconut oil (for coating muffin tin)
  • salt and pepper, to taste


  1. preheat oven to 350 F. Coat muffin tins with coconut oil
  2. In a colander, sprinkle grated zucchini with a 1/8 tsp of salt and let sit. Squeeze excess water out after 5-10 minutes (this prevents the muffins from being soggy!)
  3. Sautee the onion in EVOO for 2 min then allow to cool
  4. In a bowl, whisk eggs and almond milk
  5. Add zucchini, onion, rosemary, oats, salt, and pepper and mix until combined
  6. Pour the mix into muffin cups
  7. Bake at 350 F for 25-30 min or until lightly golden

These muffins can be stored in the fridge in an airtight container for up to 3-4 days. Just pop 'em in the microwave for 20 seconds to reheat and enjoy!

Categories: Recipes