Savory Zucchini Chia Muffins

Serve these flavorful muffins with grilled fish or chicken, along with a spinach salad, for a nice dinner.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 Tbsp. olive oil
  • ⅓ cup finely chopped onion
  • 4 cloves garlic, minced
  • ¼ cup canola oil
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 cup grated zucchini, drained
  • 1¼ cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ cup chia seeds, finely ground
  • 1 Tbsp. fresh chopped rosemary
  • ¼ cup minced flat-leaf parsley
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. black pepper

Directions

  • Preheat oven to 375ºF. Line 12 muffin cups with paper liners and set aside.
  • In small saucepan, combine olive oil, onion, and garlic; cook and stir until tender, about 6 minutes. Remove from heat and place in large mixing bowl. Let cool for 30 minutes.
  • Stir in canola oil, buttermilk, eggs, and zucchini and mix well. Add flour, whole-wheat flour, baking powder, baking soda, chia seeds, rosemary, and parsley and mix until dry ingredients are moistened. Stir in cheese and pepper.
  • Fill prepared muffin cups ¾ full. Bake for 20–25 minutes, or until muffins are golden brown and set. Remove from cups and serve immediately.

Recipe Information

Serves: 12

Ingredients

  • 1 Tbsp. olive oil
  • ⅓ cup finely chopped onion
  • 4 cloves garlic, minced
  • ¼ cup canola oil
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 cup grated zucchini, drained
  • 1¼ cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ cup chia seeds, finely ground
  • 1 Tbsp. fresh chopped rosemary
  • ¼ cup minced flat-leaf parsley
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. black pepper

Directions

  • Preheat oven to 375ºF. Line 12 muffin cups with paper liners and set aside.
  • In small saucepan, combine olive oil, onion, and garlic; cook and stir until tender, about 6 minutes. Remove from heat and place in large mixing bowl. Let cool for 30 minutes.
  • Stir in canola oil, buttermilk, eggs, and zucchini and mix well. Add flour, whole-wheat flour, baking powder, baking soda, chia seeds, rosemary, and parsley and mix until dry ingredients are moistened. Stir in cheese and pepper.
  • Fill prepared muffin cups ¾ full. Bake for 20–25 minutes, or until muffins are golden brown and set. Remove from cups and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat9g
Saturated Fat1.5g
Cholesterol35mg
Sodium180mg
Total Carbohydrate21g
Dietary Fiber3g
Sugars2g
Protein6g