Mini Pesto Zucchini Muffins

MINI PESTO ZUCCHINI MUFFINS

{ A QUICK AND EASY SNACK AND A POPULAR SAVOURY NIBBLE WHEN ENTERTAINING }

Contributor: Casey-Lee Lyons

{ INGREDIENTS }

6 large free range eggs

1/2 cup (120g) dairy free pesto

1 1/2 cups (250g) grated zucchini

4 TBSP (40g) coconut flour

1/ 4 cup (40g) pumpkin seeds

{ METHOD }

Pre-heat your fan-forced oven to 180°. In a mixing bowl whisk eggs with pesto to combine well. Stir through zucchini and coconut flour until well combined. Spoon mixture into a greased mini muffin tray and top each muffin with a sprinkle of pumpkin seeds. Bake in oven for 25 minutes or until golden on top.

 

Tips:

You can also make this mixture into 6-8 large muffins using a large muffin tray.

You can also add chopped smoked salmon to your mixture before baking.

To make this nut free, use a nut free pesto (recipe available at livelovenourish.com.au)

Prep time: 10 MINUTES
Cook time: 25 MINUTES
Total time: 35 MINUTES
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Categories: BREAD AND SAVOURY BAKING.