These savory muffins are wholesome, hearty, and most importantly, delicious. Grain free, gluten free, and packed with fresh Square Roots basil, this recipe makes the perfect breakfast or snack on-the-go. Serve warm with a pat of butter and drizzle of honey, or keep a batch in the freezer for reheating so you’re never without a nourishing treat.
This recipe was created by our friend, Lily Harris (@LilyFeedsYou), a Holistic Health Practitioner with a focus on nutrition & lifestyle based in Brooklyn, NY.
Serving size: 12 muffins
2 tbsp olive oil, plus more for greasing the muffin pan
1 small yellow onion, finely chopped (about ½ heaping cup)
100g almond flour (3/4 cup)
60g chickpea flour (2/3 cup)
1 tsp baking powder
1 tsp salt
Cracked black pepper
2 zucchini, grated (2 cups)
1/2 cup unsweetened plain yogurt (Greek yogurt or plant-based will work)
1 cup fresh basil, finely chopped
Zest of ½ lemon
Preheat oven to 350F.
Grease a muffin pan or use muffin cups, set aside.
In a small pan over medium heat, heat the olive oil. Once warm, sauté the onions until beginning to brown. Remove from heat & set aside.
In a mixing bowl, combine your dry ingredients including almond flour, chickpea flour, baking powder, salt, & a touch of cracked black pepper.
In a separate mixing bowl, whisk your eggs. Then add in the remaining wet ingredients including grated zucchini, sauteed onions, yogurt, basil, & lemon zest.
Incorporate the dry ingredients into the wet ingredients, mixing evenly & getting rid of any lumps of flour.
Divide the muffin batter evenly between 12 muffin cups.
Bake for 25-30 minutes, until golden on top & a toothpick comes out clean.
If you want to freeze some for later, let them fully thaw before reheating at 350F until warm. Please be sure to let them fully cool before freezing.