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Coconut Flour Zucchini Muffins – Low Carb

Coconut Flour Zucchini Muffins - Low Carb
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Indulge in the delightful world of Coconut Flour Zucchini Muffins – Low Carb, where flavor and health meet in perfect harmony. These muffins are not just a tasty treat; they embody warmth and creativity in every bite. Packed with moisture from fresh zucchini and the nutty goodness of coconut flour, they offer a satisfying low-carb option that caters to your health-conscious lifestyle. With hints of aromatic cinnamon and crunchy walnuts, these muffins are perfect for breakfast on-the-go or as a nutritious snack throughout the day. Easy to prepare and gluten-free, they make for an ideal addition to meal prep. Enjoy them fresh out of the oven or store them for later indulgence; either way, you’ll find yourself reaching for these delightful morsels time and again.

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

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
  2. In a mixing bowl, whisk together the eggs and liquefied coconut oil until well combined.
  3. In another bowl, sift together the coconut flour, low carb sugar substitute, baking soda, baking powder, salt, and ground cinnamon.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Gently mix in the shredded zucchini and chopped walnuts.
  6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the tin for five minutes before transferring to a cooling rack.

Nutrition

Find it online: https://kitchenmealplan.com/coconut-flour-zucchini-muffins-low-carb/