These gluten-free Zucchini Muffins with feta and chives make for the perfect grab-and-go breakfast or savory snack. They can even be served as an easy appetizer, or along with a bowl of soup!
You guys, most of the time I find "healthy" savory muffins pretty disgusting because they either taste weird (because of weird ingredients!) or super eggy and really...no, not for me thank you very much!
But these gluten-free zucchini muffins?! They're sooo good! Not an ounce of weirdness or egginess (don't mind me, I'm French so I'm allowed to invent English words if I want to ????).
The ingredients might not be very typical but these gluten-free savory muffins do NOT taste funky and they're much more nutritious than the classic white flour ones.
And girls, have you tried the combo feta + chives in muffins before? Such a winner!
I love chives, they're a bit like onions but not so intense and a bit fresher and more complex in flavor. The zucchini keeps these gluten-free muffins super moist while packing an extra serving of veggies.
These Gluten-free Zucchini Muffins are the perfect savory snack or breakfast to go!
I made these gluten-free zucchini muffins with breakfast in mind but I first baked them at my mom's place when I was in Paris earlier in April.
She later served them as healthy appetizers to her friends (and they were a big hit she told me!). So, brekky or apps, you decide!
Whichever you choose, know that these muffins freeze really well so you can make a batch, freeze it and thaw as needed (on the counter or in the microwave).
Super convenient, especially if you tend to be super busy in the morning and need to grab something to eat on your way out! Enjoy! 🙂
If you tried these gluten-free savory zucchini muffins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Gluten Free Zucchini Feta Muffins
These savory Zucchini Muffins with feta and chives make for the perfect grab-and-go breakfast or savory snack, and can even be served as an appetizer or along with a bowl of soup! They're super moist thanks to grated zucchini and yogurt, and also gluten-free!
- 1 ¼ cup almond meal
- ¾ cup oat flour see notes to make homemade oat flour
- ½ cup arrowroot flour
- ¼ cup flax meal
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- ½ cup crumbled feta
- 2 cups grated zucchini
- ¼ cup sliced chives
- 1 teaspoon coriander
Preheat oven to 350F
In a large mixing bowl, whisk together all flours, flax meal, baking soda, and salt. Set aside.
In a separate bowl, whisk together eggs, yogurt, and lemon juice until well combined. Then, stir in feta, zucchini, and herbs.
Mix wet ingredients into dry, stirring to combine well. Then, prepare a muffin tin with liners and fill each ¾ of the way full (they will rise).
Bake for 18-22 minutes or until lightly browned and a toothpick comes out clean. Set aside to cool.
To make oat flour, pulse rolled oats in a food processor until it becomes a fine powder.