Breakfast Muffins

Try these savory breakfast muffins for a healthy morning treat!


  • Coconut oil for greasing
  • 1 ½ cup grated zucchini (about 2 small zucchini’s)
  • 1/4 cup sun-dried tomatoes
  • 1 garlic clove
  • 1/2 cup pumpkin seeds
  • 2 free range organic eggs
  • 2 tbsps flax-seed meal
  • 1/4 cup tapioca flour
  • 1 tbsp coconut flour
  • Small handful of your favorite chopped herbs
  • pinch of salt
  • pinch of pepper
  • ¼ tsp baking powder


  1. Preheat oven to 350 °F (175 °C)
  2. Grease a medium muffin tray (6) with coconut oil.
  3. Grate zucchini. Using your hand, squeeze out any excess liquid and add to a mixing bowl.
  4. Place sun-dried tomatoes, pumpkin seeds and garlic in a blender and blend until well combined. Transfer to mixing bowl with grated zucchini.
  5. Add eggs, flax-seed meal, tapioca, herbs, salt, pepper and baking powder.
  6. Combine all ingredients well and divide mixture evenly into muffin tin.
  7. Bake in the oven for 30-35 minutes.
  8. Remove and allow to cool before serving.


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