Ingredients
Scale
- 1 cup cooked shredded chicken
- 1 cup grated zucchini (squeezed dry)
- 3 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup almond flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- Squeeze excess moisture from the grated zucchini using a clean towel to avoid soggy muffins.
- In a medium bowl, whisk together the eggs and cottage cheese until mostly smooth.
- Add the shredded chicken, grated zucchini, cheddar cheese, almond flour, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Divide the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until the muffins are set and lightly golden on top.
- Let cool for a few minutes before removing from the pan.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in microwave or toaster oven before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg