Coconut Flour Zucchini Muffins – Low Carb
Indulge in the delightful taste of Coconut Flour Zucchini Muffins – Low Carb, a perfect blend of nutritious zucchini and tropical coconut flavor. These muffins are not only low in carbohydrates but also gluten-free, making them an ideal choice for breakfast or a guilt-free snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- ¼ cup coconut oil (liquified)
- ¾ cup coconut flour
- ½ cup low-carb sugar substitute
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup packed shredded zucchini
- ½ cup walnuts (chopped)
Instructions
- Preheat the oven to 350°F and grease a muffin tin.
- In a bowl, whisk together eggs, coconut oil, and sugar substitute until smooth.
- In another bowl, combine coconut flour, baking soda, baking powder, salt, and cinnamon. Gradually mix this into the wet ingredients.
- Fold in shredded zucchini and chopped walnuts until evenly distributed.
- Fill muffin cups three-quarters full with batter and bake for 20-25 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 80mg