Action Packed Zucchini, Pepper and Smoked Provolone Muffins

Prep: 15 mins / Cook: 15 mins / Total: 30 mins / Servings: 12

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 cup (224g)  almond flour1280112484824024
1/2 cup (56g)  coconut flour2486143624012
1/4 cup (16g)  ground chia seeds (I used white)70537601
2 tbsp (24g)  baking powder30006006
1/2 tsp (2g)  salt0000000
1/2 tsp (3g)  'Swerve' or other sugar replacement0003030
1 cup (240g)  unsweetened almond milk453.523102
4 large (200g)  whole eggs28620262002
1/4 cup (54g)  olive oil, divided477.55400000
1 each (118g)  small green zucchini, cut into small cubes or discs19.371.464.021.4602.56
1 small (74g)  red bell pepper, seeded and diced22.940.744.441.4802.96
1/2 lb (227g)  smoked provolone cheese, grated796.2260.1958.475.16005.16
1 tsp (1g)  fresh thyme, chopped1.
1 tsp (2g)  chili flakes (optional)
Per Serving:273.521.78g12.83g10g4.9g0.25g4.85g *


  1. Pre-heat oven to 350 F (177 C).
  2. Place a baking tray or pie pan in the refrigerator.
  3. In a medium mixing bowl, combine almond flour, coconut flour, ground chia seeds, baking powder, salt and powdered sweetener. Mix together.
  4. Add almond milk, eggs and 3 tbsp (45 mL) of olive oil. Mix until a wet batter has been created. Set the batter aside (the chia will absorb some of the liquid and will somewhat thicken over the next few minutes).
  5. In a small mixing bowl, combine the diced zucchini with the diced bell pepper. Add the remaining 1 tbsp (15 mL) olive oil and a bit of salt and pepper. Mix to coat the vegetables with the seasoning and oil.
  6. Heat a large sauté pan over high heat. Once the pan is hot, add the oil coated vegetables and sauté for about 2 minutes, or until a little bit of color is added to the outside. Evenly spread the hot vegetables on the chilled baking tray and place back into the fridge. We want to add this to the batter, but we don't want to cook the eggs. We just want the veggies to cool down a bit.
  7. The batter should be roughly as thick as a thick pancake batter. Once the vegetables are about room temperature (4 or 5 minutes), add the vegetables, diced cheese, chopped herbs and optional chili flakes. The moisture from the veggies will thin the batter out. If it's still too thick, add a touch more almond milk and mix in, being careful not to squish the veggies.
  8. Evenly divide the batter between 12 muffin tins.
  9. Bake for 13 to 15 minutes, or until golden brown. Some delicious melted cheese leakage may occur. That's just for you to enjoy, hot from the oven. Be careful, it's hot ... but delicious!
  10. Cool the pan on a rack long enough to remove the muffins and enjoy warm!