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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Susan Reed
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't amazing either.
Alam Zaib
[email protected]These muffins didn't rise very well. I'm not sure what I did wrong.
Nisiir Media
[email protected]I found these muffins to be a bit dry. I would add more moisture next time, maybe by adding some applesauce or mashed banana.
Chou Chebe
[email protected]These muffins are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Chase Nuscis
[email protected]I made these muffins gluten-free by using gluten-free flour. They turned out just as good as the regular version.
Netswinga Nyawedzeni
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good! They're moist and flavorful, and I couldn't even taste the zucchini.
youssef saber
[email protected]These muffins are a great way to use up leftover zucchini. I always have a few extra zucchinis in my garden, and these muffins are the perfect way to use them up.
Caster Milo
[email protected]I added a handful of chopped walnuts to my muffins for some extra crunch. They turned out great!
Md koi bhi
[email protected]These muffins are so easy to make! I had them in the oven in less than 30 minutes.
Bella Hossain
[email protected]I love that these muffins are made with whole wheat flour and almond flour. It gives them a healthy boost of fiber and protein.
Haseebiiiraza Raza
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're filling and satisfying, without being too heavy.
Sarim Saddiq
[email protected]I made these muffins for my friends who are on a low-carb diet, and they loved them! They couldn't believe they were actually good for them.
Tehzeeb Sanwal
[email protected]I'm not usually a fan of zucchini bread, but these muffins changed my mind! They're so light and fluffy, with a delicious hint of cinnamon and nutmeg.
Abdulkerim Shfa
[email protected]These zucchini muffins were a hit with my family! They're moist, flavorful, and the perfect way to sneak some extra veggies into their diet.