Veggie and Polenta Muffins

This is an old favourite that I have slowly adapted over the years from a recipe that my hubby's mum passed on to me.

I'm sure a lot of you have a zucchini slice recipe in the family?

Well this is a version of that! I have made it gluten free by using polenta which holds this slice or muffin together really well.

I loved the texture that it brought to this recipe staple and it's become a favourite for lunch boxes! So you can make this as a slice or use cupcake patty tins or muffin trays to make little muffins.


2 carrots, grated
2 zucchinis, grated
1 large brown onion, finely diced
1 cup of fine polenta
6 eggs, beaten
1/4 cup of coconut oil
4 slices of shortcut bacon, diced (optional for veggie version)
a handful of whatever fresh herb you would like to flavour, I used basil this time but parsley, oregano, thyme (cut up finely) all work well
1 clove of garlic crushed
A sprinkling of cheese for the top (optional for DF version)
Himalayan salt and pepper to season

* For paleo/whole30 version, go HERE *


You literally chuck it all in a bowl and stir! 

For the slice version:

Bake in a greased glass or ceramic dish on 180 degrees covered with foil to keep the moisture in for about 45 mins or until skewer comes out clean.

Take the foil off for the last 10 minutes of baking to brown the top.

For muffin version:

Use greased muffin trays or patty papers in a cupcake tray and check after 25 mins. Use the skewer test as they may need an extra 5 mins or so depending on your oven.


Serve warm from the oven as a main with a side salad and double batch this recipe if you'd like lots in the fridge to eat cold as a snack. As I said earlier, these muffins are so handy for lunch boxes and they freeze well too!

Let me know what you think and if you make some, I'd love to see some pics over on Instagram so make sure you tag me @_naughty_naturopath_mum

 Yours in Health,

 Alisha x

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