Quinoa, Zucchini and Corn Flourless Muffins

Cook time 1 hour
Servings 12 muffins


160g raw grated zucchini, salted and squeeze out excess moisture
300g quinoa, cooked according to packet instructions
160g raw corn kernels (from cob)
80g almond meal
30g raw quinoa flakes
5 eggs
80ml extra virgin olive oil
70g Parmesan cheese, grated
1 tsp. salt
Pinch pepper

Quinoa, Zucchini and Corn Flourless Muffins


Preheat oven to 160°C. Lightly oil muffin tin if not non-stick.

Place all dry ingredients into a large bowl and make a well in the centre. Crack in the eggs and mix through. Now add the oil and combine until there are no lumps. Season muffin mix with salt and pepper and add parmesan.

Bake in a fan forced oven for 30 minutes.