Savory Zucchini Muffins

Wouldn’t it be great to have a muffin and not worry about all the sugar?

I’ve been looking into developing sugar-free (this does not mean using artificial sugar!) muffins for a while now and this is one of my favorites. It’s such a versatile muffin; you can have it for breakfast as well as lunch with a fresh salad. You can freeze some of them and have them later.

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Savory Zucchini Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 pepper; yellow or red
  • Handful of sun-dried tomatoes (can be dry or in oil)
  • 1 large onion
  • 1 large zucchini, grated
  • ½ cup olive oil
  • ½ cup coconut oil
  • 1 tbsp extra coconut oil for onion frying
  • 1 tbsp dry rosemary
  • 1 tbsp dry oregano
  • ½ tsp black pepper
  • 2 tbsps flaxseed + 3 tbsps of water
  • 1 ½ cups oat flour
  • 1 cup corn meal (or rice flour)
  • 1 tbsp sea salt
  • 2 tsp baking powder
How To Make
  1. Preheat the oven to 375F or 190C
  2. Combine flaxseed meal + water and let it stand for a few minutes
  3. If dry sun-dried tomatoes are used, pour boiling water over them and let them stand for 5 minutes, drain and cut them into smaller pieces
  4. Fry the onion in coconut oil until well browned (the browner they are, the sweeter they will be)
  5. Roast the pepper over stove fire by holding it in kitchen thongs till skin is black, remove skin from the pepper and chop up the pepper into small chunks
  6. Combine all dry ingredients (flours, salt, baking powder)
  7. Combine all wet ingredients; zucchini, onions, pepper, tomatoes and oils
  8. Mix dry, wet ingredients, herbs and flaxseed into a liquid mixture; if it’s not liquid enough, add some oil
  9. Dish out mixture to about 12 muffin cups
  10. Bake for 25-30 min or till the tops are firm.