Savoury Fonio Egg Muffins (Gluten-Free) 

Source: Ibémi

Yield: 12 egg muffins


  • 2 medium (450g) zucchini
  • 1/3 cup (20g) Parmesan, finely grated
  • 1/3 cup (50g) feta, crumbled
  • 2 eggs
  • scant ¼ cup (40g) Yolélé Fonio, uncooked
  • 6 Tbsp + 2 ¼ tsp (10cl) whole milk
  • 2 tsp herbes de Provence
  • 5 sprigs parsley, finely chopped
  • ½ tsp kosher salt
  • 1 tsp black pepper, freshly ground preferred


  1. Heat oven to 325°F. Grease wells or place liners in wells of a 12-muffin tin. Set aside.
  2. Slice zucchini into roughly ¼" pieces, then steam slices for 10 minutes. Place zucchini in colander, then using a potato masher or fork, slightly mash zucchini. Leave in colander to drain some while it cools.
  3. If you haven’t done so yet, now would be a good time to grate your Parmesan and crumble your feta.
  4. Place cooled zucchini in a large bowl and mash completely. Add eggs and mix well.
  5. Mix in uncooked fonio, Parmesan, feta, and milk. Add herbes de Provence, parsley, salt, and pepper. Mix well.
  6. Divide batter evenly amongst wells.
  7. Bake for 40–45 minutes. Egg muffins are done when a wooden pick inserted in the centre comes out dry.
  8. Allow egg muffins to cool for 5–10 minutes, then remove from pan and place on wire rack to cool completely.
  9. Once egg muffins are cool, store in fridge until you’re ready to enjoy ‘em.  

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