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.
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Shadia Oganda
[email protected]These muffins are a great way to use up leftover zucchini.
Aqsa Faisal
[email protected]I wouldn't make these muffins again.
Safayet Molla
[email protected]These muffins are okay, but I've had better.
Dhuddi Swag
[email protected]Meh.
Ashfaq Awan
[email protected]I was disappointed with these muffins. They were too dry and crumbly.
Tension Ashik
[email protected]These muffins are a bit pricey, but they're worth it for a special occasion.
Mahnor Ali
[email protected]I love that these muffins are made with almond flour. It gives them a nice nutty flavor.
Ajmol Shakhidar
[email protected]These muffins are so versatile. I've had them for breakfast, lunch, and snacks.
Purushttom Mahara
[email protected]I'm always looking for new low-carb recipes and these muffins are a great addition to my repertoire.
Gujjar Sarkar
[email protected]These muffins are a delicious and healthy way to start your day.
lyanna Manuel
[email protected]I've made these muffins several times now and they're always a hit. They're a great way to get your kids to eat their vegetables.
andrew whittingham
[email protected]These muffins are perfect for meal prep. I make a batch on Sunday and then have them for breakfast or snacks throughout the week.
Hovik Abnoosian
[email protected]I'm not a big fan of zucchini, but I actually really liked these muffins. They're moist and flavorful, and the zucchini flavor is very subtle.
David Cortes
[email protected]I thought these muffins were okay. They're not my favorite, but they're not bad either.
Nelly Gift
[email protected]These muffins were a bit too dry for my taste.
Hasib Ialam
[email protected]I love that these muffins are not too sweet. They're perfect for breakfast or a snack.
min kohar
[email protected]These muffins are so easy to make. I had them in the oven in less than 30 minutes. Plus, they're a great way to use up leftover zucchini.
Nacir Senior
[email protected]I made these muffins for my family and they were a hit! Even my kids, who are not big fans of vegetables, loved them. I'll definitely be making these again.
omar alexander ramos eguez
[email protected]These zucchini muffins are a lifesaver! I'm on a low-carb diet and it's been hard to find snacks that are both satisfying and healthy. These muffins hit the spot. They're moist, flavorful, and filling, and they don't have any of that weird aftertaste