Crispy Zucchini Potato Muffins

Crispy Zucchini Potato Muffins

 INGREDIENTS 

1 medium zucchini, grated and excess moisture squeezed out 

1 medium potato, peeled and grated

 ½ cup Nutritional Yeast

½  cup almond flour 

2 large eggs

 ¼ cup green onions chopped (optional) 

½  tsp garlic powder 

½  tsp onion powder

 ½  tsp salt 

¼ tsp black pepper

 ¼  tsp paprika 

additional olive oil (for greasing pan, or use muffin cups

**add additional chopped veggies to your liking, or feta cheese.

 Preheat the oven to 375°F (190°C).

 Grease a muffin tin with olive oil.

Prepare the vegetables: Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Mix the batter: In a large bowl, combine the grated vegetables with Nutritional yeast, almond flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until well combined. Fill the muffin tin:

 Spoon the mixture evenly into the muffin cups, filling each about 3/4 full. Bake: Place the tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool and serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.