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Halloumi Muffins

These one-bowl grain-free Halloumi Muffins are so easy to make, they’ll be part of your weekly meal prep for school or work lunches. The halloumi, zucchini and mint flavours marry so beautifully and the hint of the almond meal gives it a touch of sweetness that they reminds me of Cypriot Flaounes.

halloumi muffins


These are small savoury buns stuffed with halloumi, raisins, and mint and garnished with sesame seeds. It is a combination that may seem unusual but works wonderfully. Unfortunately, there is a bit of work involved in making Flaounes so I’ve opted to create something with similar flavours but is much easier to whip up and cook. In fact, all you need is a grater, a bowl and a muffin tin. 

Not a fan of the sweetness?

If you are not a fan of combining savoury and sweet, leave out the honey or you can swap it for maple syrup if you are not a fan of honey. I’ve also written that you can add plain flour instead of coconut flour which will once again reduce that hint of sweetness.

halloumi muffins

Halloumi Muffins

Makes 10 medium size muffins

Prep 10

Cook 30


225g block halloumi, grated

1 large zucchini, grated (do not squeeze all the liquid out)

12 large mint leaves, chopped

4 tbs Extra Virgin Olive Oil

2 green onions, thinly sliced

2 large eggs, whisked

2 tbsp coconut flour

1 tbsp psyllium husk

½ cup almond meal

¼ tsp baking powder

1 tbs honey (optional)

salt and pepper


1. Combine the wet ingredients in a bowl including the eggs, oil and honey.

2. Add the baking powder, salt, and psyllium husk and combine.

3. Add all remaining ingredients and combine well.

4. Prepare greased muffin tins or you silicone ones and pour the mixture into muffin holes. 

5. Bake in preheated oven at 180°C fan forced / 200°C conventional oven / 400°F for 25-30 minutes. 

6. Serve warm, at room temperature or even the next day straight out of the fridge. 

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