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Tuesday Cook Off ~ Gluten Free Breakfast Muffin with Zucchini, Feta and Quinoa

Tuesday Cook Off ~ Gluten Free Breakfast Muffin with Zucchini, Feta and Quinoa

Today I want to feature a great, easy and gluten-free recipe.   I have been baking and sharing those recipes a lot so I decided I needed to mix it up a bit.  So today I want to share this easy breakfast muffin.   Every Sunday I make up my husbands breakfast for the week.  This way he just grabs it every morning as he is heading out the door.  Plus, I know he is eating the most important meal of the day 🙂  It needs to be easy so he can reheat the breakfast when he gets to his office.  He loves eggs so I try to stick with recipes with eggs.   His favorite recipe is the Ham and Mushroom Scrambled Egg Cups.    Almond flour and quinoa flakes are the two ingredients that replace traditional flour in this recipe, and also make these very nutritionally dense muffins.  You can find both ingredients at Whole Foods but I actually found the almond flour at Walmart.  The texture of the breakfast muffin reminds me of the texture of a corn muffin which I love!

So did this recipe pass the husband test…it sure did!  Plus, he has no idea that his breakfast is gluten-free!  He absolutely loved the recipe and wants me to make them again next week 🙂

Here is the Recipe:

Recipe yields about 12 breakfast muffins.  My batch made 11 muffins. Adapted by Kalyn’s Kitchen.


1 medium zucchini, cut into strips and diced to make 1 1/2 cups diced zucchini

1-2 tsp. olive oil

1/3 cup lowfat cottage cheese

1/4 cup Parmesan cheese

1/4 cup quinoa flakes

2/3 cup almond meal

1 tsp. baking powder

4 eggs, well beaten

3 Tbs water

1/2 cup crumbled feta (not packed)

2 Tbs sliced green onions

1 teaspoon Spike Seasoning

Preheat oven at 400 degrees


Cut stem and blossom end off zucchini, then cut in fourths lengthwise. Then on each strip, cut off part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white. Cut into thinner strips if needed, then dice to make small cubes around 1/4 inch square.
Heat olive oil in non-stick frying pan and saute zucchini until it’s softened and just starting to brown, about 5 minutes. In large plastic bowl, combine cooked zucchini, cottage cheese, Parmesan, quinoa flakes, almond meal, baking powder, beaten eggs, water, crumbled feta, green onions, and Spike seasoning if using. Gently mix together with large spoon.   Spray silicone muffin pan or individual silicone muffin cups with non-stick spray or olive oil. Divide the mixture between 12 muffin cups. Bake muffins about 25 minutes at 400 degrees until muffins feel firm and are lightly browned.   These will stay good in the refrigerator for quite a few days and can be reheated in the microwave. Be careful not to overcook when reheating or they will be too hard.

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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