Coconut Flour Zucchini Muffins – Low Carb
Indulge in the delightful world of Coconut Flour Zucchini Muffins – Low Carb, where health meets flavor! These moist, gluten-free muffins are made with wholesome ingredients like coconut flour and shredded zucchini, making them not just a treat but a nourishing snack perfect for any time of day. With their subtle sweetness and crunchy walnuts, they offer a satisfying bite that complements your busy lifestyle. Whether you enjoy them as a quick breakfast or an energizing afternoon snack, these muffins promise to become a staple in your kitchen. Easy to make and full of flavor, they bring comfort into every bite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- ¼ cup coconut oil (liquefied)
- ¾ cup coconut flour
- ½ cup low carb sugar substitute (or 3½ tbsp of Truvia)
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup packed shredded zucchini
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large mixing bowl, whisk together eggs and liquefied coconut oil until smooth.
- In another bowl, sift together coconut flour, sugar substitute, baking soda, baking powder, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet mixture until smooth.
- Gently fold in shredded zucchini and chopped walnuts until evenly distributed.
- Spoon the batter into muffin cups about two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 70mg