Description
These delicious zucchini chicken muffins are healthy, easy to make, and the perfect snack or meal option!
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 ½ cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- ½ cup parmesan cheese
- 2 large eggs
- ¼ cup almond flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (optional, for greasing the muffin tin)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or line with muffin liners.
- Grate the zucchinis and squeeze out the excess moisture using a clean kitchen towel or paper towels.
- In a large bowl, mix the grated zucchini, shredded chicken, cheddar cheese, parmesan cheese, eggs, almond flour, baking powder, garlic powder, salt, and pepper until well incorporated.
- Pour the mixture evenly into the muffin cups, filling them almost to the top.
- Bake for 20-25 minutes, or until the muffins are golden brown and firm to the touch.
- Let cool for a few minutes before removing them from the tin, then serve warm.
Notes
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
- They also freeze well for up to 2 months. Just reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg