When it comes to picky eaters I have quite an experience 😉 My little adorable Luca is going through a phase of “I do not want meat, mommy!” and not even the beloved Italian meatballs with tomato sauce will appeal him. Meat equals proteins and if he doesn’t want to eat meat I have to find another way to offer him proteins. That’s when my creativity comes to help.
The cannellini beans and zucchini muffins with feta cheese have been a surprisingly appreciated substitution for a meat meal. Kid happy + mommy happy! It’s vegetarian and gluten free at the same time!
They are tasty thanks to the feta cheese, soft and creamy thanks to the cannellini beans and moisten thanks to the zucchini. In addition to that between the eggs and the beans they are loaded with proteins!!
That’s all you will need for 12 muffins:
– Wash the zucchini, cut the edges and grate them in small flakes with an hand grater or with an electric one.
Place the zucchini in a colander to naturally drain their liquid. Adjust with a pinch of salt on top: it will help the zucchini to loose their water. Set it apart for 30 min.
Meanwhile place the chopped half onion and the garlic clove in a blender and blend everything for 30 sec. Try to reduce the onion in very small pieces, the smaller, the better.
Add the cannellini beans previously removed from the can and washed under running water. Blend everything in order to obtain a nice creamy mix.
Take a medium size bowl and add the cannellini beans mix and the eggs. Stir.
Slowly add the rice flour and mix in order not to form grains
Add the parmesan and stir
Add the feta cheese and the zucchini. If the zucchini look still kind of watery to you, drain some extra water with your hands and add the zucchini to the mix. Stir everything.
Using a silicon cupcake mold, place two generous tablespoons of mix in each hole and fill it. As the muffins do not have any baking powder inside they will not raise a lot. Bake the muffins in the pre-heated oven at 350 F. for 45 minutes. Let them cool down and enjoy! I think that they are best if served warm.
HOW TO STORE THE CANNELLINI MUFFINS
The muffins can be stored in the refrigerator for up to three days (and warmed up either 30sec in the microwave or 1min in the toaster) or can be frozen in an air tight container for up to 3 months. To thaw them I would place them in the microwave for 30 sec and then warm them up for 1 min in the toaster to prevent them to get soggy.