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Homemade Clean Egg Zucchini Muffins photo

Clean Egg Zucchini Muffins

These Clean Egg Zucchini Muffins are nutritious and delicious! Packed with protein and veggies, they're a perfect breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 14 large Egg Whites
  • 4 large Whole Eggs
  • 1 cup Green Onions chopped
  • 1 cup Carrots shredded
  • 1 cup Red Bell Pepper minced
  • 1 cup Zucchini shredded
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Sea Salt
  • 1 teaspoon Pepper

Equipment

  • Muffin Tin
  • Mixing bowls
  • Grater
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease your muffin tin with a non-stick spray or line it with muffin liners for easy removal.
  2. Step 2: Shred the zucchini and carrots using a box grater. Mince the red bell pepper and chop the green onions. Set aside.
  3. Step 3: In a large mixing bowl, add the 14 egg whites and 4 whole eggs. Whisk them together until well combined and frothy.
  4. Step 4: Add the shredded zucchini, carrots, minced red bell pepper, and chopped green onions to the egg mixture. Gently fold the vegetables in until they are evenly distributed.
  5. Step 5: Sprinkle in the dried basil, dried oregano, sea salt, and pepper. Mix gently to incorporate the seasonings throughout the vegetable and egg mixture.
  6. Step 6: Using a ladle or a measuring cup, evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.
  7. Step 7: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.
  8. Step 8: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.

Notes

  • Store muffins in an airtight container in the fridge for up to 5 days.
  • Freeze individually wrapped muffins for up to 3 months.
  • Reheat in the microwave for 30 seconds to 1 minute or in the oven for about 10 minutes at 350°F (175°C).