Description
Delicious and nutritious muffins made with zucchini and egg whites, perfect for meal prep and as a healthy breakfast option.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup egg whites
- 1/2 cup shredded cheese (optional)
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- Salt and pepper to taste
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried herbs (like oregano or basil)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the grated zucchini, egg whites, and the other ingredients in a large bowl until well combined.
- Grease a muffin tin or line it with muffin liners.
- Pour the mixture into the muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin.
Notes
Make sure to squeeze excess moisture from the zucchini for best results. Muffins freeze well, so store leftovers in an airtight container or freezer-safe bag.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 0mg