Thoroughly wash and rinse the spinach leaves and zucchini. I use a big bowl of water and bicarbonate of soda to clean my leaves. Rinse thoroughly and spin in a salad spinner to dry.

Roughly chop the spinach leaves and place in a bowl. Lightly steam or place in microwave for 45sec - 1 min.

Grate the zucchini into a bowl. Place in the microwaves for 1min 30 sec. Remove and place into a colander over a bowl. Using a potato masher, squash the zucchini mixture down in order to drain the excess liquid. Discard the liquid.

Zucchini can be quite a wet vegetable to work with so we need to remove this moisture to ensure our muffins aren't a soggy mess.

Pre-heat the Oven to 180C fan forced.

In a large mixing bowl, crack the eggs and whisk until all combined.

Add the spinach and grated zucchini. Mix, and add the feta, olive oil, salt and combine gently.

Sieve the chickpea flour into the mixture to avoid any lumps. Chickpea flour can be renowned for being quite lumpy. Combine into mixture throughly.

Using a 6 space large muffin tray, line with small square individual baking paper sheets.

Using a 1/3 measuring cup, scoop the mixture into the muffin tin. Evenly distribute the mixture.

Place the muffin ray into the pre-heated oven for 25-30mins until golden brown and fully cooked through. Use a toothpick to ensure muffins are ready.

Once cooked remove from oven and place on cooling rack for 5 mins to rest.

Enjoy with some butter and your favourite cup of herbal tea or coffee.