This is a simple recipe using coconut flour, some seasonal vegetables, eggs and a handful of herbs and other stuff you will have in your pantry.  Made with a combination of coconut flour (terrific for a high fibre high protein food choice), loads of vegetables and eggs these muffins truly are packed full of nutrients and keep you going all day.

I love them toasted under the grill.  They get a lovely toasty flavour on the outside and most certainly become a even more delicious gluten free grain free muffin.  Pop a bit of butter on them when warm and look out!

Freeze these paleo vegetable muffins for upto 3 months.  They defrost easy and don’t dry out.  This is a muffin recipe you can add a million things to and love.

These are lunch-box friendly, great source of protein, loads of vegetables, awesome flavour, I make these once a week, freeze them and have food on the go.  Enjoy xxx tania

Savoury Vegetable Muffins

  By Tania Hubbard  , , , , , , , ,

August 12, 2015


1 teaspoon bicarb soda (baking soda)

2 Small zucchinis

2 Small carrots

1 teaspoon dried thyme

1 teaspoon cracked black pepper

3 tablespoons olive oil

175g fetta cheese

1 pinch salt

1/2 cup coconut flour

6 Medium eggs


1Heat oven to 175C

2Line a muffin/cupcake baking tray with papers

3I like to make this as quick as possible so I use my food processor

4Put vegetables into a blender along with thyme, pepper, olive oil, fetta and salt and process until everything is chopped pretty evenly and there are no large lumps

5Add coconut flour, bicarb soda (baking soda) and blend well

6Add eggs and blend GENTLY until well combined - don't overbeat once you have added the eggs - the muffins will spill over

7Don't be tempted to add any water to this mix - the vegetables will release water as they cook

8Remove from food processor bowl and pour mix into a mixing bowl

9Stir everything well to make sure all ingredients are well combined

10Spoon mix (3/4 full) into cupcake papers (make sure you do use a baking tray to fit your papers or they will collapse under the weight of the mix)

11Bake muffins for 20-25 minutes or until they spring back when lightly pressed in the middle. If you are not sure - use a toothpick to check the cake is cooked through