Saturday, July 21, 2018

Zucchini Muffins--Low Carb

I had some zucchini I needed to use, so I made a double batch of these to grab as a treat or a breakfast. Next time I will add a bit more Splenda to the recipe.

Zucchini Muffins--Low Carb

adapted from

1/2 cup coconut flour
3/4 tsp baking soda
2 tbsp cocoa powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 large eggs
1/2 cup splenda
2 tsp vanilla extract
1 tbsp vegetable or canola oil
1 medium zucchini, grated
2 tbsp heavy cream
1/3 cup sugar free chocolate baking chips

Preheat the oven to 350F
Line a 12 cup muffin with cupcake liners 

In a medium bowl, combine the coconut flour, baking soda, cocoa powder, salt, cinnamon, sweetener, and nutmeg. 
In a separate bowl, combine the eggs, vanilla, oil, and zucchini. 

Add the wet ingredients to the dry and stir until combined. Fold in the chocolate chips. 

Spoon the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean.
Remove from oven and let cool in the pan for 2-3 minutes.  Finish cooling on a cooling rack

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