Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 234.3
- Total Fat: 18.4 g
- Cholesterol: 46.3 mg
- Sodium: 177.3 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.2 g
- Protein: 10.0 g
View full nutritional breakdown of Paleo flourless zucchini muffins calories by ingredient
Paleo flourless zucchini muffins
Submitted by: NATBAERIntroduction
These are not sweet!!! I adapted this recipe from one I found online because I did not have enough almond butter to make the original (2.5 cups). I think you could use even more banana and less almond butter if you wanted to have less fat in the recipe. Also, you could easily make more than 12 muffins, as these were huge! I enjoyed the muffins a lot, but please note they are pretty savory, even with the banana. not really sweet at all. These are not sweet!!! I adapted this recipe from one I found online because I did not have enough almond butter to make the original (2.5 cups). I think you could use even more banana and less almond butter if you wanted to have less fat in the recipe. Also, you could easily make more than 12 muffins, as these were huge! I enjoyed the muffins a lot, but please note they are pretty savory, even with the banana. not really sweet at all.Number of Servings: 12
Ingredients
-
1.5 cups raw unsalted almond butter
1 cup mashed very ripe banana (about 1.5 bananas)
3 eggs
2 cups shredded zucchini (squeezed or strained of excess moisture)
1 tsp baking powder
1 tsp baking soda
dash salt
1 tbsp cinnamon
1 tbsp vanilla
Tips
I shred my zucchini into a colander and put a paper towel over it, then set a heavy bowl on top of that and let it sit for about 30 minutes to dry it out. You could also wrap it in a clean kitchen towel or cheesecloth and squeeze out the moisture that way.
Directions
Heat oven to 350. Line muffin tin with paper liners (DO NOT SKIP)
Add ingredients to large bowl and stir to combine.
Fill muffin cups (I filled mine completely and had very large muffins. You could probably go 3/4 full and just make more muffins). Bake 15-20 minutes until edges browned and/or they pass the toothpick test.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NATBAER.
Add ingredients to large bowl and stir to combine.
Fill muffin cups (I filled mine completely and had very large muffins. You could probably go 3/4 full and just make more muffins). Bake 15-20 minutes until edges browned and/or they pass the toothpick test.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NATBAER.
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