GF High Protein Savoury Muffins

These savoury muffins are packed with veggies, eggs, cheese and my favourite organic, grass-fed whey from Cell Squared, giving you around 26g of protein per muffin in the base recipe. You can also add some bacon or leftover beef mince (I’ve made them this way a few times and they’re so good!) which bumps them up to roughly 29-30g of protein per muffin.

They’re such a handy option for a quick breakfast, light lunch or easy snack, and I especially love reheating them in the oven so the cheese gets all golden and crunchy while the middle stays soft. Add a thick slice of butter and enjoy 🙌

Makes 6 large muffins

INGREDIENTS

  • 6 eggs

  • 1.5 cups zucchini, grated (1 zucchini)

  • 1.5 cups carrot, grated (1 carrot)

  • 1.5 cups grated cheese

  • ¾ cup Cell Squared Certified Organic Whey Protein Powder

  • ¼ cup coconut flour

  • ¼ cup chopped fresh herbs (I used parsley)

  • 3 Tbsp olive oil or melted butter

  • 1 tsp bicarb soda

  • Pinch of salt

  • Optional: ½ cup diced and cooked bacon, or leftover cooked beef mince

INSTRUCTIONS

  1. Preheat the oven to 180°C.

  2. Line a muffin tin with baking paper or muffin liners.

  3. Set aside some of the grated cheese to sprinkle on top. Add the remaining ingredients to a large bowl and mix until well combined.

  4. Divide the mixture evenly between 6 muffin holes and sprinkle the reserved cheese over the top.

  5. Bake for 30-33 minutes, or until golden brown on top and cooked through.

  6. Remove from the oven and allow to cool completely before removing from the tin.

  7. Enjoy warm with a thick slice of butter.