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How about starting your day with a hearty gluten-free breakfast? Indulge in these gluten-free muffins featuring the goodness of zucchini, crispy smoky bacon, and melted sharp cheddar cheese. Packed with flavor, just one of these hearty muffins will keep you energized for hours.
GLUTEN FREE BREAKFAST ON THE GO MUFFINS
Ever find yourself enjoying bacon, eggs, and toast for breakfast? Well, here’s an idea – let’s combine all those delicious ingredients into one convenient muffin! Introducing “Gluten-Free Zucchini Bacon And Cheese Muffins” a wholesome solution for your morning cravings.
If you’re a fan of fresh berry muffins, like this gluten-free triple berry muffin, or you lean towards savory options, such as the protein-packed zucchini, bacon, and cheese muffins, you’re in for a treat!
This all-in-one gluten-free muffin has a tasty combination of eggs, bacon, cheese, fresh zucchini, and flaxseed for an added boost of fiber – perfect for breakfast lovers.
IRRESISTIBLE, WARM AND SAVORY MUFFINS
The optimal way to savor the deliciousness of these zucchini bacon and cheese muffins is when they are freshly baked, served warm to perfection. Created for six muffins in this recipe, but if you need more, don’t hesitate to double it up.
LEFTOVERS
For any leftovers, I recommend a brief reheating in the oven, ensuring you enjoy the muffins at their peak flavor and texture.
Cheese-Topped Gluten-Free Zucchini Muffin
One distinctive feature setting this muffin apart from other gluten-free zucchini recipes is its topping. Unlike the usual recipes, incorporating cheese into the muffin batter, I opted for a cheesy topping.
Wanting to fully savor the cheese, I placed a cube of sharp cheddar on top before baking. The result? A melted, flavorful cheese topping that takes this gluten-free muffin to an extra level of deliciousness!
RICH BACON GOODNESS
I doubled the amount of bacon in this recipe to get that rich and hearty bacon flavor in these zucchini muffins. The goal was to let the rich, smoky flavor take center stage.
I first cooked and drained the bacon to get that crispy chunks of bacon in the tender muffin, reducing the bacon fat. This leaves behind only crispy chunks of tasty, smoky bacon generously scattered throughout these gluten-free zucchini muffins.
ZUCCHINI IN MUFFIN RECIPES
First, do not peel the zucchini. The colourful skin is where you will get most of the health benefits, such as carotenoids and fiber. The skin is thin and soft, and slightly sweet, especially when cooked.
Zucchini comes in many colours. The most common variety is a deep green colour, the zucchini I most often use. Other types are yellow, orange, pale green or striped. They can all be used in this muffin recipe.
REMOVE MOISTURE FROM FRESH ZUCCHINI
When adding zucchini to muffin batter, after grating the zucchini, always squeeze out as much moisture as possible. I find paper towels or a clean dishcloth does the job well. You want to remove as much moisture as possible because if you don’t, the muffins will become soggy, and the texture will not be too tasty.
THE CHEESE TOPPING
For extra cheesy flavour, I used sharp cheddar cheese. This is a good melting cheese for baking and packs robust flavour, complimenting the bacon and mildly flavoured zucchini. However, you can use other good melting cheeses, such as smoked gouda, gruyere, provolone or low moisture mozzarella.
These gluten-free muffins packed with tender zucchini, smoky, crispy bacon and finished with gooey cheesy topping are a delicious way to start your day.
If you follow the intermittent fasting schedule, you can enjoy these muffins for your first meal. The flavourful gluten-free muffins are packed with protein and will keep you satisfied for hours. Enjoy!
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Place bacon on a rimmed baking tray and bake for 10 minutes. Flip the bacon over and bake until crispy. About 3 - 5 more minutes. Transfer bacon onto paper towels and blot to remove the fat. Coarsely chop.
3.
Reduce oven heat to 355 F and line a 6 cup muffin pan with parchment paper liners
4.
In a large bowl, combine flour, flaxseed, baking powder, thyme, salt and black pepper
5.
In a separate bowl, whisk eggs with olive oil and milk
6.
Add egg mixture to dry ingredients and stir until just combined. Do not overmix, or the muffins will become dense. Stir in bacon and zucchini and spoon batter into prepared muffin pan.
7.
Press each piece of cheeese slightly into the center of each muffin and bake for 25 - 27 minutes until a toothpick inserted in the center comes out clean
8.
Cool in the muffin pan for 15 minutes. Serve warm or at room temperature. For leftovers, if you kept the muffins in the refrigerator, reheat them in a hot oven for about 5 minutes or microwave them for about 15 seconds
Leave a Comment
Kayla
This recipe is easy and delicious. I would love to see the nutritional information readily available as part of the recipe.
Kristina
thank you!
Lynette
Kristina, Thank you so much, this recipe sounds so yummy.
Need thyme, ground flaxseed, and some sharp cheddar. Off to the shops.
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