Low Carb Zucchini Muffins
These Low Carb Zucchini Muffins are not only delicious, but they also come with numerous nutritional benefits.
Ingredients
- 2 cups grated zucchini
- 2 cups almond flour
- 1/2 cup sweetener (like erythritol or stevia)
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/2 tbsp baking soda
- 1/4 tbsp salt
- 3 large eggs
- 1 tbsp cinnamon
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tbsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C).
- Prepare Zucchini: Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and mix well. Fold in the grated zucchini until evenly distributed.
- Fill Muffin Cups: Line a muffin tin with paper liners and fill each cup with the batter.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.