Health Recipes

Spinach and Zucchini Breaky Muffins

3 March, 2013

This week I am addressing my issue of missing breakfast every morning with this delicious breakfast muffin recipe. They are quick and easy to make of a Sunday in preparation for the busy week. Eat them cold or warm them up. Throw them in lunch boxes or freeze them in zip lock bags. Anyway you like them I am sure you will enjoy.


1 Cup SR Flour

6 Eggs

1/2 Onion

1 Cup of Spinach Leaves

1 Grated Zucchini

30 grams of Parmesan Cheese

Salt and Pepper to taste


Mix flour and eggs together until mixture is smooth.

Add in all other ingredients and stir through.

Pour mixture into a greased muffin tin (or use these muffin papers from

Cook for 20 mins at 180 degrees.

Enjoy with a green smoothie or my choice of poison…black coffee 🙂


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  • Aunty Mogg3 March, 2013 at 10:59 am

    Yep you do make the best veggie muffins – add a dollop of sour cream or Philly cheese delicious!!! I’ve wanted to get this recipe of you for years – thanks now I’ve got it!

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