Low-carb courgette muffins with feta

Low-carb courgette muffins with feta: a savoury oven recipe with courgette, eggs, feta and almond flour. Moist, with protein and quick for everyday or meal prep.

At a glance

• Serves 1
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 250 kcal per serving
• Protein: 18 g
• Fat: 18 g
• Carbs: 6 g

Ingredients

• 150 g courgette
• 2 organic eggs
• 50 g feta
• 20 g almond flour

Method

You’ll need: oven · muffin tin · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease a muffin tin with olive oil, ghee or coconut oil.
2. Finely grate the courgette and squeeze it out thoroughly in a clean tea towel so the batter doesn't get too wet later.
3. Mix the courgette in a bowl with the eggs and almond flour until even.
4. Crumble the feta over the top and season everything with pepper and herbes de Provence. Use salt only sparingly, as the feta is already well seasoned.
5. Divide the batter between the muffin holes and bake at 180 °C for 20–25 min, until the muffins are golden brown and slightly risen. Leave them to cool briefly before taking them out.
6. Serve lukewarm, or let them cool completely and take them with you for later. A crisp salad or a little yoghurt with herbs goes well with them.

Good to know

These muffins are easy, savoury and pleasantly moist. I especially like them when I want something quick from the oven that still tastes good cold.

Swaps

Feta → goat's cheese | Almond flour → ground hazelnuts (also provide fibre and unsaturated fatty acids) | Courgette → grated broccoli stalks (more fibre) | Feta → cottage cheese, well drained (also protein, milder in flavour)

Allergens

Contains eggs, milk and almonds; usually well suited to children if the muffins are baked through and mildly seasoned, and during pregnancy use only pasteurised feta.