Best 2 Low Carb Zucchini Muffins Recipes
Indulge in a delightful journey of low-carb zucchini muffins, a symphony of flavors and textures that cater to health-conscious individuals and muffin enthusiasts alike. These muffins are a delightful blend of zucchini's natural sweetness and a touch of savory notes, held together by wholesome almond flour and coconut flour. With a moist and fluffy crumb, these muffins are a perfect balance of indulgence and nourishment.
This curated collection of recipes offers a variety of options to suit different dietary preferences and tastes. From the classic zucchini muffins that showcase the vegetable's natural goodness to savory zucchini muffins infused with herbs and cheese, there's a recipe here to satisfy every craving. For those with a sweet tooth, chocolate zucchini muffins and zucchini carrot cake muffins promise a delightful treat.
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: Select medium-sized zucchini that are firm and have a deep green color. Avoid large zucchini, as they tend to have more seeds and a higher water content, which can make the muffins watery.
- Grate the zucchini properly: Use a box grater with large holes to grate the zucchini. This will create long, thin strands that will distribute evenly throughout the muffins and provide a better texture.
- Squeeze out the excess moisture: After grating the zucchini, place it in a colander and sprinkle it with salt. Let it sit for 5-10 minutes, then use a paper towel or cheesecloth to squeeze out the excess moisture. This will prevent the muffins from becoming too wet.
- Use a combination of almond flour and coconut flour: This combination of gluten-free flours creates a moist and tender muffin with a slightly nutty flavor. If you only have one type of flour, you can use 1 cup of almond flour or coconut flour, but the muffins may be drier.
- Don't overmix the batter: Overmixing the batter will develop the gluten in the flour, making the muffins tough. Mix the batter just until the ingredients are combined.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
These low-carb zucchini muffins are a delicious and nutritious way to start your day or enjoy as a snack. They are packed with flavor and nutrients, and they are also gluten-free and low in carbs. With their moist and tender texture and slightly nutty flavor, these muffins are sure to become a favorite in your household.
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