Gluten-Free Veggie Muffins

Want to eat more veggies? It gets a lot easier with these tasty muffins — and they’re also gluten-free! Flavored with Italian herbs and grated cheese.

Ingredients for 6 muffins

• 95g buckwheat flour

• 1 egg

• ½ zucchini

• ½ carrot

• 25g (cream) butter

• 30ml unsweetened almond milk

• 40g grated cheese (30% fat)

• 1 tsp baking powder

• ½ tbsp Italian herbs

• Salt and pepper

Instructions
Prepare 6 muffin cups.
Preheat the oven to 185°C (365°F).
Grate the zucchini and carrot finely.
Melt the butter and combine it in a bowl with the egg and almond milk. Whisk well.
Add the flour, baking powder, salt, and pepper and mix into a smooth batter.
Fold in the zucchini, carrot, and Italian herbs. Mix well.
Lastly, stir in the cheese.
Divide the batter evenly into the muffin cups and bake for 25 minutes until golden and cooked through.

Nutrition (per 2 muffins):

• 205 kcal

• 25g carbohydrates

• 9.5g protein

• 11g fat