Recipes

Easy zucchini muffins

A great savoury muffin recipe from the 28 Day Weight Loss Challenge which is perfect for a mid-morning/mid-afternoon snack. You could also add some salad on the side for a satisfying and healthy lunch.  What’s more, these are excellent in kids lunch boxes, and can also be baked as a slice and they freeze fantastically well.  

Easy Zucchini Muffins

Print Recipe
Easy Zucchini Muffins
Easy zucchini muffins
Course Snacks
Cuisine Muffins
Servings
muffins
Ingredients
  • 1 ½ cups zucchini grated, 375g
  • 1 carrot grated, 80g
  • 125 g tinned corn
  • 1 Onion finely diced, 90g
  • 100 g thinly sliced leg ham chopped
  • 1 cup wholemeal self raising flour 170g
  • 6 eggs beaten
  • 1 cup grated cheese 130g
Course Snacks
Cuisine Muffins
Servings
muffins
Ingredients
  • 1 ½ cups zucchini grated, 375g
  • 1 carrot grated, 80g
  • 125 g tinned corn
  • 1 Onion finely diced, 90g
  • 100 g thinly sliced leg ham chopped
  • 1 cup wholemeal self raising flour 170g
  • 6 eggs beaten
  • 1 cup grated cheese 130g
Easy zucchini muffins
Instructions
  1. Preheat oven to 180C. Lightly spray a 12 hole muffin tin with cooking oil spray.
  2. Cook the onion in a non stick fry pan. Allow to cool.
  3. Place all ingredients into a large mixing bowl. Mix until well combined.
  4. Divide the mixture between the 12 muffin holes.
  5. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.
  6.  Great served hot or cold.
Recipe Notes

155 calories per muffin

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