Need a new healthy breakfast idea?

Looking for a quick low carb breakfast without eggs? Well, an easy thing to do is make a batch of low carb muffins over the weekend, freeze them individually, or put them in an airtight container to have throughout the week. 

You can pull the individual muffins out, quickly nuke them for 30 seconds, and run out the door! Best part, the kids like these easy to make muffins! 

Zucchini Cheese Muffins

Serves: approx. 12

Ingredients:

2          Tbsp         Ground flaxseed

6          Tbsp         Water

½         Cup           Almond meal

¼         Cup           Coconut flour

2          Tbsp         Tapioca flour

2          tsp           Baking Powder

½         tsp             Salt

1          tsp           Dill Weed

¼         Cup           Milk, of choice

½         Cup           Butter, melted

2          tsp           Apple cider vinegar

1/3       Cup           Ricotta cheese

1/3       Cup           Cheddar cheese, shredded

1/2       Cup           Zucchini, shredded

Instructions: 

1.    First, heat oven to 400 degrees F. 
2.   Line 12 muffin-pan cups with paper baking cups. 
3.   In a small bowl, mix together the ground flaxseed and water until well combined, set aside and allow to stand for a couple of minutes. 
4.   In large bowl, combine the almond meal, coconut flour, tapioca flour, baking powder, salt and dill weed, mix well. 
5.   In a medium bowl combine the milk, apple cider vinegar, butter and the flaxseed gel. 
6.   Stir in the ricotta cheese, shredded cheese and shredded zucchini, beat well. 
7.    Next, add the wet ingredients to the dry ingredients, stirring just until moistened. Allow batter to stand for a few minutes so that batter is stiff. 
8.   Fill prepared muffin cups 2/3rds full. 
9.   Bake in preheated oven for 20 to 25 minutes or until golden brown.
10. Immediately remove from pan, allow to cool until warm and serve. 
11. Store any leftover muffins in an airtight container.

These muffins hit on everything for me! They’re healthy (and homemade) and everyone, including my girls, love them! Follow me on Pinterest to check out more healthy breakfast recipes or toddler meals for even more ideas.

Zucchini Cheese Muffins

A low carb breakfast without eggs.

Servings 12

Prep Time 10 minutes

Cook Time 20-25 minutes

Ingredients

• 2 Tbs ground flaxseed
• 6 Tbs + water
• 1/2 cup almond meal
• 1/4 cup coconut flour
• 2 Tbs tapioca flour
• 2 tsp baking powder
• 1/2 tsp Salt
• 1 tsp dill weed
• 1/4 cup milk of choice
• 1/2 cup butter melted
• 2 tsp apple cider vinegar
• 1/3 cup ricotta cheese
• 1/3 cup cheddar cheese shredded
• 1/2 cup zucchini shredded

Recipe Notes

1. Heat oven to 400 degrees F.
2. Line 12 muffin-pan cups with paper baking cups.
3. In a small bowl, mix together the ground flaxseed and water until well combinded. Set aside and allow to stand for a couple of minutes.
4. In a large bowl, combine the almond meal, coconut flour, tapioca flour, baking powder, salt, and dill weed. Mix well.
5. In a medium bowl, combine milk, apple cider vinegar, melted butter, and the flaxseed gel.
6. Stir in the ricotta cheese, shredded cheese, and shredded zucchini. Beat well.
7. Add the wet ingredient mixture to the dry ingredient mixture, stirring just until moistened. Allow batter to stand for a few minutes so that batter in stiff.
8. Fill prepared muffin cups about 2/3rds full.
9. Bake in preheated oven for 20-25 minutes, or until golden brown.
10. Remove immediately from pan and allow to cool.
11. Serve warm or store any leftover muffins in an airtight container.