Cheddar Garlic Zucchini Muffins Kid Friendly

If your mornings feel chaotic these Cheddar Garlic Zucchini Muffins are for you!  They are made with all-purpose-Einkorn flour, which adds more protein and micronutrients.  Gooey cheddar and savory garlic mixed with the right amount of gruyere cheese create the most delicious flavor.  Do you remember the Cheddar Bay Biscuits that used to be popular?  These remind me of them, just a lot healthier.  Anytime I can sneak veggies in it is a mom-win in my book.

These muffins are perfect for making on a day you only have a little bit of time to prep.  The recipe makes 24 muffins, so it will get you through a few weeks as a family if you don’t have time to prep much else. I love cooking sausage ahead and freezing it to serve with these.  Breakfast ready on the busy mornings in under a minute- YES please!  The best part, no mess to clean up when you get home.

What You Will Need:

• All-purpose Einkorn flour
• Baking powder
• Baking soda
• Pink Himalayan salt
• Organic onion powder
• Organic garlic powder
• Zucchini
• Carrot
• White vinegar
• Whole milk
• Egg
• Organic butter
• Raw honey
• Chives
• Cheddar cheese
• Gruyere

Want More Easy Breakfast Recipes?  Try These:

Breakfast Cups Ham and Cheese

Apple Cinnamon Breakfast Bites

Print Recipe

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Kid Friendly Einkorn Flour Zucchini Muffins

Prep Time30 minutes mins

Cook Time22 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Appetizer, Snack

Cuisine: American

Keyword: easy quick bread recipe, zucchini, zucchini bread

Servings: 8

Equipment

• 1 bowl
• 1 bread pan

Ingredients

• 4 cup Jovial all purpose einkorn flour
• 1 tbsp Baking powder
• 1 tsp Baking soda
• 2 tsp Pink himalayan salt
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1  Medium zucchini (shredded and water squeezed out)
• 2 organic carrots peeled and grated
• 1 tbsp White vinegar
• 1 cup Whole milk
• 3 Egg
• 10 tbsp Butter (melted)
• 1 tbsp Raw honey
• 2 tbsp Chives (Chopped)
• 2 cup Cheddar cheese
• 1/4 cup Gruyere

Get Recipe Ingredients

Instructions

• Preheat oven to 375
• Place parchment paper in 24 tins
• In a small bowl mix together 1 cup Whole milk and 1 tbsp White vinegar. Whisk and let rest 5 minutes.
• Combine 4 cup Jovial all purpose einkorn flour, 2 tsp Pink himalayan salt, 1 tsp Baking soda,1 tbsp Baking powder, 1 tsp Onion powder and 1 tsp Garlic powder. 
• Add in the bowl of milk, 3 Egg, 10 tbsp Butter melted and 1 tbsp Raw honey. Mix well.
• Add in 1  Medium zucchini grated and 2 organic carrots grated, 2 tbsp Chives, 2 cup Cheddar cheese grated and 1/4 cup Gruyere grated.
• Let rest 10 minutes.
• Spoon evenly into 24 muffin tins. Use a large scoop. They should go to the top.
• Bake at 375℉ for about 22 minutes.
• Remove and let cool.

Notes

Freezer Instructions

Bring to room temperature.  Place in the freezer for 2 hours.  Transfer to a freezer safe Ziploc and store up to 2 months. Reheat in 10 second increments in the microwave or in the air fryer for 8-10 minutes. 

Substitutions and Variations

• Don’t have all-purpose Einkorn flour?  Use slightly less regular all-purpose flour in it’s place.  For every cup of Einkorn flour use 3/4 cup of regular flour.
• Dairy free?  Sub with dairy-free cheese and coconut yogurt
• Egg free?  Swap with flax eggs
• Protein boost?  Add in 1-2 scoops of collagen powder without needing to adjust the recipe
• Want a little spice?  Add in a chopped up pepper or jalapeno

Did you make these Cheddar Garlic Zucchini Muffins?

Tag me @healthierhomemade.co in instagram.  I love seeing what all of you make and how you put your own spin on it!  I always love reading your comments too.

XOXO,

Anna