Go Back

Zucchini, mint and feta muffins

Author: Angela Coleby
Print Recipe


  • 3 eggs
  • ½ cup of zucchini 62g, grated (one medium zucchini)
  • ¼ 56g cup butter, melted
  • ¼ cup water
  • cup 40g coconut flour
  • ¼ teaspoon baking soda
  • ¼ cup 25g grated Parmesan Cheese
  • ½ cup 75g Feta Cheese, crumbled
  • 2 tablespoons fresh mint finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Preheat the oven to 200C/400F degrees.
  • Combine the eggs, butter, water and salt with a hand blender.
  • Add the coconut flour and baking soda and mix well.
  • Add in the zucchini and mint. Stir gently.
  • Add in the Feta and Parmesan cheese and combine well.
  • Season with the salt and pepper
  • Put the mixture into muffin cups and sprinkle the grated Cheddar cheese on top.
  • Bake for 15-17 minutes until golden on top and firm.
  • Eat and enjoy!


Makes 8 Muffins
Nutritional Info per muffin – 144 Calories, 11g Fat, 6g Protein, 5g Total Carbs, 3g Fibre, 2g Net Carbs