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Chicken, Cheese, and Zucchini Muffins

These savory Chicken, Cheese, and Zucchini Muffins are light, fluffy, and flavorful, combining tender chicken, melted cheeses, and zucchini for a wholesome, satisfying bite.
Calories:
Author: Sandra Myers

Ingredients

  • 2 medium zucchinis grated
  • 1 ½ cups shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • ½ cup Parmesan cheese
  • 2 large eggs
  • ¼ cup almond flour or all-purpose flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil optional, for greasing the muffin tin

Instructions

  • Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with muffin cups.
  • Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent soggy muffins.
  • In a large bowl, mix the zucchini, shredded chicken, cheddar, Parmesan, eggs, almond flour, baking powder, garlic powder, salt, and pepper until well combined. If the mixture feels too wet, add 1 tbsp more almond flour at a time.
  • Spoon the mixture evenly into the muffin cups, filling them nearly to the top. Smooth the surface for even baking.
  • Bake for 20-25 minutes until golden brown and firm. A toothpick inserted in the center should come out clean. Rotate the tin halfway if needed.
  • Let the muffins cool for 5-10 minutes before removing from the tin. Serve warm.