Chicken, Cheese, and Zucchini Muffins
Savory, protein-packed muffins made with shredded chicken, cheddar, and zucchini. Perfect for meal prep, snacking, or as a breakfast or dinner side.
Ingredients
- 2 medium zucchinis grated
- 1.5 cups shredded cooked chicken
- 1 cup cheddar cheese shredded
- 0.5 cup Parmesan cheese
- 2 large eggs
- 0.25 cup almond flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 tablespoon olive oil optional, for greasing muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or line with muffin papers.
- Grate the zucchinis and press out excess water using a clean dish towel or paper towels.
- In a large bowl, mix grated zucchini, shredded chicken, cheddar, Parmesan, eggs, almond flour, baking powder, garlic powder, salt, and pepper until well combined.
- Divide the mixture evenly among the muffin cups, filling them nearly to the top.
- Bake for 20-25 minutes, or until the muffins are golden brown and firm to the touch.
- Let the muffins cool for several minutes in the pan before removing. Serve warm.
Notes
Pressing out the moisture from the zucchini is key to avoiding soggy muffins. For added flavor, you can mix in paprika, chili flakes, or Italian herbs. Muffins can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat before serving.