These zucchini sausage muffins are the perfect savoury snack to kickstart your day or enjoy on the go! Packed with protein from chicken sausages and the richness of almond meal, they’re low in carbs but full of flavour. These are paleo-friendly and gluten-free.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🍽️ Serving Suggestions | 📝 Full Recipe Card | 🧁 More Sweet Muffins Recipes
These savoury zucchini sausage muffins are your go-to for a quick, protein-packed breakfast or snack. Made with zucchini, almond meal, and chicken sausages, they offer a nutritious balance of fats and protein, while staying low in carbohydrates, perfect for a healthy diet.
The zucchini keeps them moist, while the sausage adds a delicious savoury punch. What sets these muffins apart is their flexibility—ideal for breakfast, brunch, or a light lunch, with easy swaps for gluten-free or nut-free options. After making these many times, I can vouch for their crowd-pleasing appeal, especially when you need something satiating but not too heavy!
These sausage muffins are great for meal prep, freezing, and lunchboxes.
👩🍳 For more healthy savoury muffins, check out these broccoli bacon egg muffins, cheesy zucchini muffins, or these halloumi and salami egg muffins.
What You’ll Need
Here is what you’ll need for these sausage zucchini muffins. Find the full measurements in the recipe card below.
- Zucchini – can swap with grated carrot, squash or sweet potatoes.
- Chicken or pork sausages (chipolatas) and eggs.
- Almond meal (use cassava or quinoa flour for nut-free) and baking powder.
- Onion powder, garlic, pepper and lemon zest (optional but adds a citrusy brightness).
- Coconut oil or olive oil for cooking.
How To Make Zucchini Sausage Muffins
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Preheat the oven to 175°C/350°F and prep your muffin tray with liners and a bit of oil.
- Grate zucchini, salt lightly, and let sit for 5 minutes.
- Cook the sausages in coconut or olive oil, then chop into small pieces.
- Squeeze excess moisture from zucchini, and add to a mixing bowl.
- Add eggs, almond meal, garlic, baking powder, and seasonings to the zucchini. Mix well, then stir in most of the sausage.
- Divide the batter into muffin cups, topping each with the remaining sausage pieces.
- Bake for 22-23 minutes at 175°C/350°F, rotating halfway for even baking.
Recipe Tips
- Tip: Squeeze out the zucchini thoroughly to avoid soggy muffins!
- Nut-free option: Replace almond meal with cassava or quinoa flour.
- Make it cheesy: Add 1/2 cup of grated cheese (like cheddar or feta) for an extra indulgent twist.
- Vegetarian option: Swap sausage for grilled halloumi or mushrooms or a veggie sausage alternative.
Serving Suggestions
Serve these muffins warm with a dollop of sour cream or guacamole for extra creaminess. Pair with a side salad for a light lunch, or enjoy on their own as a quick snack.
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Ingredients
- 8 oz zucchini 250 grams, grated (1 medium zucchini)
- A pinch of salt
- 3 chicken or pork chipolatas gluten-free
- Coconut oil for cooking
Other muffin ingredients
- 2 eggs
- ¼ teaspoon salt
- Zest of ¼ lemon optional
- 1 teaspoon onion powder
- A generous pinch of pepper
- 1 garlic clove finely diced or grated
- ½ cup almond meal
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 175°C / 350°F. Line a muffin tray with six paper casings and grease the bottom with a little coconut or olive oil. I use my finger to dip into coconut oil and brush each of the casings. Set aside.
- Grate the zucchini into a bowl and sprinkle with a little salt. Mix and set aside for 5 minutes.
- Heat a dollop of coconut oil in a frying pan and add the sausages. Cook for 6-7 minutes, turning a few times until just cooked. Transfer to a cutting board and slice into small pieces.
- Using your hands, scoop up batches of zucchini and squeeze the juice out into a bowl (see my blog on how to use the liquid to make a tonic). Add the zucchini flesh to another mixing bowl. Continue until most of the juice is squeezed out to prevent the muffins from becoming soggy.
- Add the remaining muffin ingredients to the bowl with the zucchini and mix thoroughly. Stir in most of the diced sausage and combine.
- Divide the mixture between the muffin casings—about two tablespoons per cup—ensuring the sausage is evenly distributed. Place the remaining sausage pieces on top (for presentation) and place the tray in the middle of the oven. Bake for 22-23 minutes, rotating the tray halfway through to ensure even baking.
Delicious, nutritious and easy. I made these with shredded chicken and some grated cheese on top. Thank you 🙏