Zucchini and sun-dried tomato muffins

With a toddler going to daycare once a week, I'm trying to find recipes of good snacks to put in his lunch box for the day. I found this really nice recipe from Eatdrinkpaleo of savory muffins.

Ingredients

makes 6

1½ cup (360 ml) grated zucchini (about 2 small ones)

6 sun-dried tomatoes (not the ones in oil)

1 medium garlic clove

½ cup (120 ml) pumpkin seeds

2 eggs

2 heaped tbsp linseed meal

1/4 cup (60 ml) tapioca flour

½ tsp onion powder

1/4 tsp baking powder

pinch of salt

Preheat oven to 175 °C and grease a muffin tray with a little coconut oil.

By using your hands try to squeeze the grated zucchini to remove as much of the juice as possible. Add it to a mixing bowl.

Put the sun-dried tomatoes, garlic and pumpkin seeds to a food processor. Process until ground and incorporated. Transfer to the bowl with the grated zucchini.

Add eggs, linseed meal, tapioca, onion powder, salt and baking powder to the mix and combine together very well.

Divide the mixture evenly between the muffin casings and place in the middle of the oven. Bake for 30-35 minutes. Remove and set aside to cool completely before removing from the tray.