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
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Umar kk Kkhhann
[email protected]These muffins are a keeper! They're easy to make, delicious, and healthy. What more could you ask for?
Rajkumar Majhi
[email protected]I'm so glad I found this recipe. These muffins are a delicious and healthy way to start my day.
GREEN BANGLA Song
[email protected]These muffins are a great addition to any breakfast or brunch menu. They're also perfect for a quick and easy snack.
Ibrahim Mughal
[email protected]I love the taste of these muffins. They're not too sweet and they have a nice, moist texture.
Ehab Aljallad
[email protected]These muffins are a great way to use up zucchini. They're also a great way to get your kids to eat their vegetables.
Okello Benson
[email protected]I've been looking for a healthy zucchini muffin recipe and this is it! These muffins are delicious and they're so easy to make.
Imtiaz Khan
[email protected]These muffins are so moist and flavorful. I love the combination of zucchini and almond flour.
Lynette Singh
[email protected]I'm not usually a fan of zucchini, but these muffins were really good. I'll definitely be making them again.
Scott bliss
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing.
Dhieu Samuel
[email protected]I love that these muffins are low-carb and gluten-free. They're a great option for people with dietary restrictions.
Clay Conley
[email protected]These muffins are a great way to sneak some veggies into your kids' diet. They're so good, they'll never know they're eating zucchini.
Maria perez
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they're always delicious.
Nonjabulo Njenje
[email protected]These muffins were a hit with my family! They loved the taste and texture.
Adnan Bajwa
[email protected]I'm so glad I tried these muffins. They're a great way to use up zucchini and they're so healthy.
Dalkhaa Ganochir
[email protected]Yum! These muffins are so good. I love the zucchini and almond flour combination.
Damien Blackmon
[email protected]These muffins are delicious! The almond flour gives them a nice texture and the zucchini makes them moist and flavorful. I'll definitely be making these again.
Ricky Fajardo
[email protected]I love these muffins! They're a great way to use up zucchini and they're so healthy. I've even started freezing them so I can have them on hand for a quick and easy breakfast.
Willie Willie
[email protected]These were so easy to make and they turned out great! I used a mini muffin tin and they were perfect for a quick snack or breakfast on the go.
Khet Khet Khaing
[email protected]I was skeptical about these muffins at first, but they turned out to be amazing! The zucchini adds a nice moisture and sweetness, and the almond flour makes them nice and fluffy. I'll definitely be making these again.
chidi ifeanyi - olise
[email protected]These zucchini muffins are a game-changer! They're so moist and flavorful, and the almond flour gives them a nice nutty flavor. I'll definitely be making these again and again.