Parmesan Zucchini Potato Muffins 🥔🧀


 

1. Prep the Veggies

  1. Shred zucchini and potato, then squeeze out excess moisture in a clean towel.

2. Mix Dry Ingredients

  1. In a bowl, whisk almond flour, Parmesan, baking powder, garlic powder, onion powder, salt, and pepper.

3. Combine Wet Ingredients

  1. In another bowl, mix eggs, olive oil, zucchini, potato, and herbs.

  2. Fold wet mixture into dry ingredients until just combined.

4. Bake

  1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease well.

  2. Divide batter evenly into 12 muffin cups.

  3. Sprinkle with extra Parmesan (if using).

  4. Bake 20–25 minutes until golden and set.

5. Cool & Serve

  • Let cool 5 minutes in the pan, then transfer to a rack.

  • Best served warm with sour cream or herbed yogurt dip!

Pro Tips

🔥 Extra crispy tops – Broil 1–2 minutes at the end.
🧀 Cheese variations – Try cheddar or Gruyère instead of Parmesan.
⏳ Storage – Keep in the fridge 3–4 days or freeze 1 month.

Serving Ideas

  • Breakfast on the go – With a fried egg on top

  • Side for soup – Instead of bread or crackers

  • Appetizer – Cut into halves with a dipping sauce

FAQ

Q: Can I use regular flour?
A: Yes, swap almond flour for 1 cup all-purpose flour.

Q: Can I make these vegan?
A: Try flax eggs (3 tbsp water + 1 tbsp flaxseed = 1 egg).

Q: Why are my muffins soggy?
A: You didn’t squeeze enough water from the zucchini/potato.

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