Today’s recipe features zucchini hummus. I just can’t get enough of it! I’ve been wanting to recreate something reminiscent of an English muffin, and I put something together that definitely satisfies that need!
I use coconut flour to replace the typical bread flour, and I make these quickly on the stove instead of bothering with the oven. Each one cooks in 4 minutes! The cooking method is pretty much the same way I make pancakes. Before, I was making the muffins thicker and then slicing them before I realized I could just make two halves quicker and not have to worry about slicing through it evenly.
I know some people complain about gluten-free bread alternatives having an eggy taste. The trick is to blend the ingredients together! These muffins have absolutely no egg taste to them because everything is whipped together in the blender. The muffins will hold up well in a toaster, too. I top each muffin with 1 tbs zucchini hummus, 1 slice of cucumber, a few slices of radish, and some dill for fanciness. Throwing a dinner party or shower anytime soon? These make great appetizers, and they can be eaten at room temperature–trying to keep finger food warm stresses me out!
One last thing: each muffin (without the toppings) has LESS THAN 1 NET GRAM OF CARBS (0.93)! That’s if you make 8 muffins with this recipe. Even if you make slightly larger muffins and end up with 6, they will be approximately 1.43 carbs each. Not bad! Don’t forget that eggs do have carbs, although very little. A large egg has around 0.4 carbs. Perfect keto food!
I just need to figure out a paleo low-carb mimosa recipe and then I can invite people over for brunch! I had these little sandwiches with some tea yesterday for an afternoon snack. Enjoy the recipe!
- 1/2 cup zucchini hummus
- 1/4 cucumber, sliced thinly
- 1 radish, sliced thinly
- Dried dill, for garnishing
- Add eggs, coconut flour, coconut flakes, water, and salt to blender and blend on high for 1 minute. Allow mixture to thicken in blender for 2-3 minutes.
- Warm a 8" pan over medium heat and add 1/2 tsp of coconut oil.
- Once warm, add some batter to pan to create about a 3" in diameter muffin. Cook for 2 minutes and 30 seconds and then flip and cook for 1 minute and 30 seconds. Note: Take pan off burner between muffins and add additional coconut oil. Removing the pan will prevent it from getting too hot.
- Remove muffin from pan and keep warm on plate or baking sheet in oven.
- Repeat with remaining batter. If batter gets too thick, add 1 tbs water at a time to thin out.
- Top each muffin with 1 tbs zucchini hummus, 1 slice cucumber, 2 slices radish, and garnish with dried dill.
- Sandwiches can be served warm or at room temperature.
- Recipe yields 6-8 muffins.
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