Veggie and Polenta Muffins

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June 26, 2013

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 and 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.

Ok so here is what you will need:

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 *

 

slice ingredients in bowl

Method

You literally chuck it all in a bowl and stir!

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

For muffin version: Use greased muffin trays or patty cakes 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 it freezes 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


26 Responses

naughtynaturopathmum
naughtynaturopathmum

April 01, 2016

Hi Penelope, I’m so sorry I have no idea as I don’t count calories! Maybe you could google calories in zucchini slice as I’m sure it would be close?

naughtynaturopathmum
naughtynaturopathmum

February 10, 2016

Hi,

It serves 6 people as a main with a side salad :)

Lisa
Lisa

June 16, 2014

Thank you! Made this this evening, and it’s going to be one of our regulars.

Bree
Bree

June 25, 2014

Yummy!! I’ll have to put this one on the lunch time menu!

Emma
Emma

February 06, 2016

Just wondering how many this recipe serves or the dish size. Thank you

naughtynaturopathmum
naughtynaturopathmum

December 04, 2013

And a few snacks afterwards maybe? ;) Hope it was enjoyed

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naughtynaturopathmum
naughtynaturopathmum

November 30, 2013

You can leave the oil out all together! Or you could pop some cheese into the mix if you can have dairy?

bec
bec

December 03, 2013

Excellent! Thanks. Dinner tomorrow night is sorted!!

Elissa
Elissa

November 27, 2013

I make this with 3/4 cup almond flour instead of polenta & throw in some extra mixed veggies. You can even add grated pumpkin, chopped capsicum, celery, corn, whatever! Whole family loves it. Thanks for sharing!

Elissa
Elissa

November 27, 2013

I use almond flour/ meal but I’ve also seen recipes with SR flour.

bec
bec

November 28, 2013

My hubby is allergic to coconut. Is there another substitute to the coconut oil? Im guess olive oil would make it too greasy.

Naughty Naturopath Mum
Naughty Naturopath Mum

September 23, 2013

I’d only do for about half an hour and then do the skewer check! :)

Kelly
Kelly

November 27, 2013

Ooh yum. I might have to give this a go! I have everything here aside from polenta. Would I substitute with something else? Breadcrumbs?

Naughty Naturopath Mum
Naughty Naturopath Mum

July 30, 2013

Not a dumb question at all! No, don’t need to cook polenta first as it cooks in the wet mixture once in the oven x

Anna
Anna

September 22, 2013

If you did muffin version, how long would you bake it for? Thanks!!

thenaughtynaturopathmum
thenaughtynaturopathmum

January 27, 2013

Thanks caz, hope you enjoy it x

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[…] Zucchini Carrot and Polenta Slice http://naughtynaturopathmum.wordpress.com/2013/01/25/healthy-zuchinni-carrot-and-polenta-slice/ […]

tarly
tarly

July 29, 2013

dumb question but do i have to cook the polenta first?

thenaughtynaturopathmum
thenaughtynaturopathmum

January 26, 2013

Thanks, I love polenta and as a GF girl, don’t cook enough with it, always have in this dish though. It really keeps the slice together well x

Caz
Caz

January 27, 2013

Thanks Alisha – just delicious and a nice change from my usual recipe. I’ve now got some quick lunches in the freezer too :-)

thenaughtynaturopathmum
thenaughtynaturopathmum

January 26, 2013

Love sneaking veg into my toddlers meals ;)

nourishfoodlife
nourishfoodlife

January 26, 2013

I like the addition of polenta…and a great lunch box idea too!

Natural New Age Mum
Natural New Age Mum

January 26, 2013

never done it with polenta – looks good!

Kristen Smith
Kristen Smith

January 26, 2013

Adding this to my toddler friendly repertoire of recipes!!!!

thenaughtynaturopathmum
thenaughtynaturopathmum

January 26, 2013

I like what the polenta does, makes it yummy and spongy xx

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