Sweet Potato, Zucchini & Feta Mini Muffins

One fine weekday evening Justine’s husband was cooking a BBQ for dinner. She planned to make some vege fritters for the BBQ to accompany the meat they were having. Then at the last minute, she decided to throw the mixture in a muffin tray. She cooked these mini muffins, took a photo and popped it up on our Nutrition for Weight Loss Surgery Facebook page. You can see the original post here.

What happened next was not what she expected.

That recipe has now been seen by over 4.5 million people.

It has been shared over 180,000 times.

These mini muffins are now our most popular recipe ever.

They are so simple and super tasty so if you haven’t already, give them a go.

Sweet Potato, Zucchini & Feta Mini Muffins

Makes 30 mini muffins

1 medium sweet potato, grated
1 medium zucchini, grated
1 medium red onion, grated
1/2 cup cheese, grated
100g feta, crumbled
1/3 cup spelt or wholemeal flour
4 eggs

Combine all ingredients and spoon into mini muffin trays. Use silicon muffin trays to stop muffins sticking. Bake at 180°C for 15 minutes.

Nutrition Information per 2 muffins: 70 calories, 4.5g protein, 4g carbohydrate, 4g fat.

These muffins now feature in our Single Serves recipe book. You can read more about it here.

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