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Bacon, Zucchini & Cheese Breakfast Muffins

Prep Time: 10-15 min
Cook Time: 30-35 min
Serving Size: 12
  • Freezer Friendly
  • Gluten Free
Mouthwatering cheesy muffins with a serve of hidden veg! These muffins are brimming with protein and loaded with zucchini, cleverly disguised so your toddler won’t even notice. Ideal for busy mornings, they make a convenient grab-and-go breakfast when you need a quick yet nourishing meal on the go.
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 2 zucchini (grated & squeezed into a cheese cloth) 
  • 2 tsp baking powder 
  • 2½ cups buckwheat flour 
  • 1 cup shredded cheese
  • 2 spring onion (finely sliced) 
  • ¼ bunch parsley (finely diced)
  • 100g diced bacon (nitrate free)
  • Wet Ingredients:
  • 1 cup almond milk (unsweetened)
  • 2 eggs (whisked) 
  • 1/2 cup extra virgin olive oil (EVOO), plus extra for greasing 
1.  Preheat the oven to 200°C fan-forced and grease a 12 hole muffin tin with EVOO.
2. Add all the dry ingredients into a large mixing bowl and mix to combine well. 
3. In a separate bowl, add the wet ingredients and whisk to combine.
4. Make a well in the centre of the dry mixture and pour in the wet mixture, fold together until well combined. 
5. Transfer 1-2 heaped tablespoons of the mixture into each muffin hole and bake in the oven for 30-35 mins until golden on top and a skewer comes out clean. 

  • Can be served warm or cold.
  • Dairy free option: Use dairy free cheese alternative
  • Storage: In the fridge in an airtight container for up to 5 days.

Bacon, Zucchini & Cheese Breakfast Muffins

Prep Time: 10-15 min
Cook Time: 30-35 min
Serving Size: 12
  • Freezer Friendly
  • Dairy Free
Mouthwatering cheesy muffins with a serve of hidden veg! These muffins are brimming with protein and loaded with zucchini, cleverly disguised so your toddler won’t even notice. Ideal for busy mornings, they make a convenient grab-and-go breakfast when you need a quick yet nourishing meal on the go. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 2 zucchini (grated & squeezed into a cheese cloth) 
  • 2 tsp baking powder
  • 2½ cups buckwheat flour 
  • 1 cup shredded cheese 
  • 2 spring onion (finely sliced) 
  • ¼ bunch parsley (finely diced)
  • 100g diced bacon (nitrate free)
  • Dry Ingredients:
  • 1 cup almond milk (unsweetened)
  • 2 eggs (whisked) 
  • 1/2 cup extra virgin olive oil (EVOO), plus extra for greasing 
1. Preheat the oven to 200°C fan-forced and grease a 12 hole muffin tin with EVOO.
2. Add all the dry ingredients into a large mixing bowl and mix to combine well. 
3. In a separate bowl, add the wet ingredients and whisk to combine.
4. Make a well in the centre of the dry mixture and pour in the wet mixture, fold together until well combined. 
5. Transfer 1-2 heaped tablespoons of the mixture into each muffin hole and bake in the oven for 30-35 mins until golden on top and a skewer comes out clean.
  • Can be served warm or cold.
  • Dairy free option: Use dairy free cheese alternative
  • Storage: In the fridge in an airtight container for up to 5 days. 
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