Breakfast Muffins

9 40 226
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Breakfast Muffins
Health Highlights

Ingredients


150 gm Zucchini (grated)
29 gm Green onion (chopped)
1/2 bunch Basil, fresh
1/4 cup Coconut flour
3 large Egg
1 tsp Salt and pepper
250 gm Waitrose Smoked British Thick Back Bacon (125 g (4 oz); diced)
1 tsp Baking powder, gluten-free
1/2 tbsp Apple cider vinegar

Instructions


  1. Preheat the oven to 350°F (180°C)
  2. On a medium heat, fry bacon pieces until lightly crisp
  3. In a food processor (bowl blade) add the zucchini, scallions and basil leaves and process until it's finely chopped.
  4. Add the remaining ingredients to the food processor - some coconut flour brands are more absorbent than others, so add an extra egg if the batter seems too dry. Mix together.
  5. Scoop the batter into a silicone muffin tray.
  6. Bake for 30 minutes, or until golden brown on top and cooked through.
  7. Remove muffin tray from the oven and place onto a wire rack & enjoy!

Nutrition Facts

Per Portion

Calories 226
Calories from fat 139
Calories from saturated fat 18.7
Total Fat 15.4 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.6 g
Cholesterol 162 mg
Sodium 389 mg
Potassium 450 mg
Total Carbohydrate 6.4 g
Dietary Fiber 3.6 g
Sugars 2.3 g
Protein 17.1 g

Dietary servings

Per Portion


Meat Alternative 0.4
Vegetables 0.7

Energy sources


Pygal8%401.98313832898157110.048224684772762%436.44225710007566262.1887945527330%308.5254642933321144.093681673919328%62%30%CarbohydratesFatProtein

Meal Type(s)

Breakfast
Snack




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