Best 2 Low Carb Zucchini Muffins Recipes
Unveiling the Culinary Symphony of Low Carb Zucchini Muffins: Discover a World of Delightful and Wholesome Baking. Embark on a culinary journey as we present an array of delectable low carb zucchini muffin recipes. Whether you are a health-conscious individual seeking a nutritious snack or a home baker looking for a unique and flavorful treat, these recipes will transform your kitchen into a symphony of taste and goodness. With a focus on low carb ingredients and the versatility of zucchini, these muffins promise a delightful balance of flavors, textures, and nutritional value. Prepare to be tantalized by a selection of recipes that cater to different dietary preferences and culinary skills, ensuring that every bite is an exquisite experience. Let's dive into the world of low carb zucchini muffins and discover the culinary wonders that await.
Let's cook with our recipes!
LOW CARB ZUCCHINI MUFFINS
Adapted from a recipe by Candace that used to be posted on YourLighterSide.com. I think they are best after cooling in the fridge for a bit. Love that these don't spike my blood sugar like some other low carb muffins I have tried.
Provided by muncheechee
Categories Quick Breads
Time 40m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Prepare muffin tin by placing paper liners in each well and spray liners with cooking spray. OR use parchment baking cup liners.
- In large bowl mix together butter, eggs, vanilla syrup, erythritol, and splenda.
- Sift coconut flour, cinnamon, baking powder, and salt together then mix into wet ingredients. Stir in zucchini, nuts, and chocolate chips and/or coconut if using.
- Dish into muffin tins (fill almost to the top since these don't rise much) and bake for 30 minutes. Cool and refrigerate. These are better the next day and can be frozen.
Nutrition Facts : Calories 146.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 109.8, Sodium 203.6, Carbohydrate 1.5, Fiber 0.7, Sugar 0.6, Protein 3.4
LOW CARB ZUCCHINI MUFFINS
Steps:
- Preheat oven to 375 degrees F.
- Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
- In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.
Tips:
- Choose the right zucchini. Use medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
- Grate the zucchini finely. This will help the muffins to be moist and tender. You can use a food processor or a box grater to grate the zucchini.
- Use almond flour or coconut flour instead of wheat flour. This will make the muffins low-carb and gluten-free. If you don't have almond flour or coconut flour, you can use a blend of the two.
- Add some sweetness with natural sweeteners. You can use a variety of natural sweeteners in these muffins, such as stevia, erythritol, or monk fruit. You can also use a combination of sweeteners.
- Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
- Bake the muffins at a high temperature. This will help the muffins to rise and become fluffy. Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
Low-carb zucchini muffins are a delicious and healthy way to enjoy zucchini. They are easy to make and can be enjoyed for breakfast, lunch, or a snack. These muffins are also a great way to get your daily dose of vegetables. Give this recipe a try and let us know what you think in the comments below!
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