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Savory Zucchini Feta Muffins

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These savory low carb muffins are the perfect complement to a salad or soup meal. Or just slather them with butter and eat them for breakfast!

Low Carb Savory Zucchini Feta Muffins

Let’s discuss muffins today, shall we? I love a good muffin and I grew up eating them relatively frequently. These were not, mind you, the giant bakery or grocery store muffins you see around these days. No, no, these were the properly-sized, not-your-whole-day’s-worth-of-calories-and-sugar muffins baked in a standard muffin tin. And they were usually home-baked too. I won’t say homemade, because my mother often used pre-packaged muffin mixes. But they were tasty little things and easy to grab on my way out the door when I was heading off to school. I think the portability of muffins was a huge part of their draw. It still is, really. I keep our house well stocked with healthy, low carb muffins on a regular basis now.

Delicious low carb almond flour muffins with zucchini and feta cheese

But I sometimes forget that muffins don’t have to be sweet. The ones I grew up with were almost invariably of the sweet variety, with bran muffins being the most favoured of my mother’s store-bought mixes. So savoury muffins came as something of a revelation for me. And a happy revelation at that. Packing cheese and meats and veggies into the same hand-held, on the go meal?  Well that just made a whole lot of sense to this muffin-loving gal. And they make great sides for soup or salad too.

Low Carb Zucchini Muffin Recipe

Zucchini muffins are usually sweet and paired with chocolate or warm spices like cinnamon, nutmeg and ginger. To bring out zucchini’s savoury side, I paired it with some garlic, some oregano and my husband’s beloved feta cheese. Since my kids aren’t too keen on the tangy Greek cheese, I set aside about 1/3 of the batter and added shredded cheddar to theirs. And made them in miniature, because what kid doesn’t love a mini muffin?

Please see my low carb Savory Zucchini Feta Muffin recipe on A Sweet Life.

 

Other Savory Muffins You Might Like

low carb cheddar jalapeño muffin recipe

Cheddar Jalapeño Muffins

Low Carb Mini Pizza Muffins

Mini Pizza Muffins 

Low Carb Cornbread Muffins

Cranberry Jalapeño Muffins

From other bloggers:

Ham & Cheddar Breakfast Muffins from Kalyn’s Kitchen

Taco Egg Muffins from Peace Love and Low Carb

Bacon Swiss Egg Muffins from Fluffy Chix Cook

Cheese, Chive and Onion Muffins from Divalicious Recipes

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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  9. Kelly says

    Until the link is fixed,if you google A Sweet life and low carb savoury zucchini feta muffin, it will come right up. I know we all cannot wait to get to your amazing recipes Carolyn. Many thanks for all you do for us, from New Brunswick, Canada!

    Reply

  11. Lisa Hatten says

    I tried the zucchini feta muffins and made some with cheddar too. They’re tasty especially warm with butter. I find them a little on the crumbly dry side. I wonder if I squeezed out too much liquid from the zucchini or if I should try adding a little crisco. Or if I used 1/2 whole wheat flour would that make them less dry? And, finally, the recipe instructions don’t actually say when to fold in the zucchini.

    Reply

    • Carolyn says

      Oh well darn. Sorry that got left out. Did you use finely ground almond flour or more of an almond meal?

      Reply

      • Lisa Hatten says

        I used finely ground almond flour. The coconut flour expired 3/2013, but it isn’t rancid. I’m not sure if that would matter. The muffins were good, just a little drier than I hoped.
        And, warmed with butter they satisfied my craving for bread with my eggs.

        Reply

  12. Kim says

    These look delicious–I love savory muffins! Have you tried freezing them? I would love to make a massive batch and have them on hand for quick breakfasts.

    Reply

    • Carolyn says

      Yup, I freeze all my muffins. This one was no exception and 30 seconds in the microwave makes them just as good as freshly baked.

      Reply