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Savoury Zucchini Muffins With Sun-Dried Tomatoes & Ham - Paleo, Gluten-Free

Savoury Zucchini Muffins With Ham & Sun-Dried Tomatoes

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Irena Macri
Servings: 6 muffins
Course: Snacks
Cuisine: European
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5 from 1 vote
Calories: 269kcal
Made with grated zucchini, ham and sun-dried tomatoes, these savoury zucchini muffins are gluten-free, paleo, and dairy-free. Serve with a dollop of butter, ghee or mayonnaise. Great for lunchboxes, snacks or breakfast on the go.

Ingredients 

  • 1/3 cup tapioca flour or starch
  • 3 tablespoons coconut flour
  • ½ cup almond meal
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder or freshly chopped garlic
  • 3 eggs
  • 1/3 cup olive oil or melted ghee, coconut oil can also be used
  • 1 medium zucchini grated
  • 1/3 cup ham chopped
  • 1/3 cup sun-dried tomatoes or semi-dried tomatoes, chopped

Instructions

  • Preheat the oven to 180 C / 355 F. Grease 6-9 muffin casings with some olive oil (coconut oil or ghee is also fine).
  • Combine all flours, baking powder, salt and garlic powder. Using a whisk, mix through well.
  • In another bowl, whisk the eggs, olive oil and a splash of water (about 2 tbsp). Add the grated zucchini, ham, sun-dried tomatoes, and stir through.
  • Add the mixture to the dry ingredients. Mix through with a wooden spoon until well incorporated. You should have a very thick batter. Using a spoon, fill the muffin casings with the mix until almost full. Leave about ½ cm off the top as they will rise a bit.
  • Bake the muffins for 20- 25 minutes. Take out of the oven and let them cool down for a few minutes before removing from the tray. Place on a wire rack and serve with butter while they're still warm.
  • Store in an air-tight container or freeze wrapped in a cling film.

Notes

For a vegetarian version, omit the ham. You could add chopped up olives and grated cheese (if tolerated).
Tapioca flour can be replaced with cassava flour or arrowroot flour.
Nutritional information is calculated per muffin based on a recipe yield of 6 muffins. If your muffins are smaller, calories and macros will need to be scaled back.

Nutrition

Serving: 1 muffin | Calories: 269kcal | Carbohydrates: 15g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 405mg | Potassium: 352mg | Fiber: 3g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 2mg
Keywords: Zucchini, Muffins, Savory Muffins, Sun-Dried Tomatoes, Ham recipes
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