1 min read

Veggie Muffins

A protein-rich recipe, packed full of veggies and vitamins C and A, plus antioxidants.

Preparation time: 10 mins Cook time: 20 mins Serves: 10


  • 2 cups almond meal
  • 1 tsp baking powder
  • ¾ teaspoon salt
  • ½ cup spring onions, diced
  • 3 eggs, whisked
  • ½ cup butter, softened
  • 1 cup zucchini, grated
  • 1 cup Greek goat’s feta cheese


  1. Preheat the oven to 180°C/356°F and line a muffin tin with baking cases. 
  2. Sift the almond meal, baking powder and salt into a bowl. 
  3. Add spring onions, eggs, butter, zucchini and goat’s cheese to the mixture and fold until well combined. 
  4. Place one tablespoon of mixture into the baking cases in the muffin tin. 
  5. Bake for 20 minutes or until golden and springy to the touch. 

Tip: You can mix up the combinations of cheese and veggies. Try spinach and parmesan or pumpkin and mozzarella. 

Note: It serves 10 muffins.

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