Savory Basil & Zucchini Muffins (Grain-Free & Gluten-Free)

These savory muffins are wholesome, hearty, and most importantly, delicious. Grain free, gluten free, and packed with fresh Square Roots basil, this recipe makes the perfect breakfast or snack on-the-go. Serve warm with a pat of butter and drizzle of honey, or keep a batch in the freezer for reheating so you’re never without a nourishing treat. 

This recipe was created by our friend, Lily Harris (@LilyFeedsYou), a Holistic Health Practitioner with a focus on nutrition & lifestyle based in Brooklyn, NY. 

Serving size: 12 muffins

Ingredients:

• 2 tbsp olive oil, plus more for greasing the muffin pan
• 1 small yellow onion, finely chopped (about ½ heaping cup)
• 100g almond flour (3/4 cup)
• 60g chickpea flour (2/3 cup)
• 1 tsp baking powder
• 1 tsp salt
• Cracked black pepper
• 2 zucchini, grated (2 cups)
• 3 eggs
• 1/2 cup unsweetened plain yogurt (Greek yogurt or plant-based will work)
• 1 cup fresh basil, finely chopped
• Zest of ½ lemon

Directions:

1. Preheat oven to 350F.
2. Grease a muffin pan or use muffin cups, set aside.
3. In a small pan over medium heat, heat the olive oil. Once warm, sauté the onions until beginning to brown. Remove from heat & set aside.
4. In a mixing bowl, combine your dry ingredients including almond flour, chickpea flour, baking powder, salt, & a touch of cracked black pepper.
5. In a separate mixing bowl, whisk your eggs. Then add in the remaining wet ingredients including grated zucchini, sauteed onions, yogurt, basil, & lemon zest.
6. Incorporate the dry ingredients into the wet ingredients, mixing evenly & getting rid of any lumps of flour.
7. Divide the muffin batter evenly between 12 muffin cups.
8. Bake for 25-30 minutes, until golden on top & a toothpick comes out clean. 

Storage tips:

If you want to freeze some for later, let them fully thaw before reheating at 350F until warm. Please be sure to let them fully cool before freezing.