Description
A simple recipe for healthy and crispy zucchini potato muffins.
Ingredients
Scale
- 1 cup grated zucchini, squeezed dry
- 1 cup grated potato, squeezed dry
- 1/2 cup whole wheat flour
- 1/4 cup almond flour
- 1 egg
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, combine the grated zucchini and potato. Squeeze out as much excess moisture as possible.
- Add the whole wheat flour, almond flour, egg, olive oil, baking powder, salt, and pepper to the bowl. Mix until just combined.
- If using, stir in the shredded cheese.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra crispiness, you can bake them a few minutes longer.
- These muffins are great for breakfast or as a snack.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: zucchini muffins, potato muffins, healthy muffins, crispy muffins, easy muffin recipe, vegetable muffins, whole wheat muffins