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Zucchini Egg White Muffins

average rating is 3 out of 5, based on 150 votes

These Zucchini Egg White Muffins, made from organic, high-quality ingredients, are the perfect embodiment of taste meeting nutrition. Quick to make and packed with flavors, they are an ideal grab-and-go breakfast or snack option for those bustling mornings or midday hunger pangs.

Serving Suggestions:

Avocado Slices: Complement the muffins with slices of creamy avocado, drizzled with a touch of olive oil and a sprinkle of pink Himalayan salt.
Mixed Greens Salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette enhances the freshness of the meal.
Almond Butter: A small dollop of organic almond butter can add a touch of richness to the muffins.
Herbal Tea: A cup of green tea or chamomile tea pairs wonderfully, making your breakfast or snack time even more refreshing.

Serves

Prep Time

N/A

Total Time

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Tags:

Clean Eating Healthy Breakfast Organic Recipes Low-Carb Snacks Pasture-Raised Gluten-Free Zucchini Delights Protein-Packed Meals.

Ingredients

2 cups organic zucchini, grated (ensure it's pesticide-free)

2 1/2 cups egg whites (preferably from pasture-raised, organic eggs)

1/4 cup organic red bell pepper, finely chopped

1/4 cup organic onion, finely chopped

2 garlic cloves, minced (fresh and organic)

1/2 cup feta cheese, crumbled (optional: ensure it's from grass-fed cows for the best quality)

1 tsp dried oregano or Italian seasoning (non-GMO and organic)

Pink Himalayan salt and freshly ground black pepper, to taste

Avocado oil spray, for greasing (avocado oil due to its high smoke point and health benefits)

Fresh organic parsley or chives, finely chopped (for garnish)

Directions

Preparation: Preheat your oven to 375°F (190°C). Grease a muffin tin with avocado oil spray.
Squeeze Zucchini: After grating the zucchini, place it in a clean kitchen towel and squeeze out as much excess moisture as possible.
Mix Ingredients: In a mixing bowl, combine zucchini, egg whites, red bell pepper, onion, garlic, feta cheese (if using), oregano, salt, and pepper. Stir well.
Fill Muffin Tins: Distribute the mixture into the greased muffin tin compartments, filling each about 3/4 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until set and slightly golden on top.
Cool & Serve: Allow the muffins to cool for a few minutes before removing from the tin. Garnish with parsley or chives.