Savory, Cheesy, & Perfect for Breakfast or Snacking!
These Parmesan Zucchini Potato Muffins are a delicious way to sneak in veggies while enjoying a fluffy, savory muffin packed with cheese and herbs. Great for meal prep, brunch, or a side dish—they’re gluten-free, moist, and full of flavor!
Why You’ll Love This Recipe
✔ Loaded with veggies – Zucchini & potato keep them moist
✔ Cheesy & savory – Parmesan adds a rich, umami kick
✔ Gluten-free – Uses almond flour for a tender crumb
✔ Meal-prep friendly – Freeze well for quick snacks
Ingredients (Makes 12 muffins)
Dry Ingredients
1½ cups blanched almond flour
½ cup grated Parmesan cheese
1 tsp baking powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Wet Ingredients
3 large eggs, beaten
¼ cup olive oil or melted butter
1 cup shredded zucchini, squeezed dry
½ cup grated russet potato, squeezed dry
2 tbsp chopped fresh herbs (parsley, chives, or dill)
(Optional: Extra Parmesan for topping)
Step-by-Step Instructions
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