Lunchbox savoury muffins

Makes 12 muffins

Ingredients

1 cup Zucchini (grated)
1 cup Carrot (grated)
½ cup Brown lentils (cooked or canned)
1 cup  Almond flour or ½ cup coconut flour for nut free
1 cup  Tapioca flour
4  Eggs
½ cup Melted butter or Extra virgin olive oil
1 cup  Cheese
1 tsp   Baking powder
¼ tsp  Sea salt
¼ tsp  Cracked black pepper

Instructions
Preheat oven to 180 degrees. Line a 12-hole muffin tray with paper or silicone muffin cups, greasing if needed.

Add all ingredients to a large mixing bowl and stir until combined evenly.
Divide and spoon mixture evenly between the 12 muffin cups.

Pop into the oven and bake for 30 minutes, or until golden brown on top and an inserted skewer comes out clean. If you have a hot oven check at the 20 minute mark to ensure you don’t over cook the muffins.

Remove from the oven and allow to cool slightly. Best served warm with butter or slices of avocado but just as delicious cold.
Muffins will keep in an airtight container in the fridge for 5-6 days and 4 months in the freezer.