Pepperoni Pizza Muffins

Zucchini is great for baking. It really is a great ingredient to add to make whatever you are baking nice and moist. (Apologies if you aren’t a fan of that word) Muffins are great because once you get everything all mixed up, you just drop it in a muffin tin and go for it.

 You can also switch up the toppings to mimic whichever type of pizza is your favorite, from Canadian bacon and bacon, to pepperoni and hamburger. Whatever you can imagine, you can make happen!

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PEPPERONI
pizza muffins

Zucchini is great for baking. It really is a great ingredient to add to make whatever you are baking nice and moist. (Apologies if you aren’t a fan of that word) Muffins are great because once you get everything all mixed up, you just drop it in a muffin tin and go for it. You can also switch up the toppings to mimic whichever type of pizza is your favorite, from Canadian bacon and bacon, to pepperoni and hamburger. Whatever you can imagine, you can make happen!

Protein

6.2 g

carbs

6 G

fat

6.2 G

NUTRITION FACTS

x

Calories: 101.5
Fat: 6.2g
Protein: 6.2g
Carbs: 6
Fiber: 2.3
Net Carbs: 3.7g

INGREDIENTS

x

1 medium zucchini
2 large eggs
1/4 cup Shredded mozzarella cheese
1/4 cup Shredded Cheddar Cheese
1 oz sun dried tomatoes
8 slices pepperoni
3 tbsp Coconut flour
1/4 tsp Baking powder
1/2 tsp Oregano
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper

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DIRECTIONS

READY IN: 45 MINUTES

Grate zucchini into a bowl and remove any excess liquid in the bottom of the bowl from the zucchini. Add the eggs and combine. TIP: You can also squeeze out the liquid from the zucchini with your hands for a less densely moist muffin!

Chop up the sun dried tomatoes and pepperoni and add them to the zucchini along with all the seasonings and cheese. Combine well.

Add coconut flour and baking powder and combine. Grease a muffin tin and scoop some of the mixture into each muffin tin, filling it to the rim. Sprinkle with additional cheese.

Bake at 400 for 20-22 minutes. Allow to cool for 15 minutes and enjoy!

Store in sealable container for up to 5 days.


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