SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

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
Report Inappropriate Recipe

Paleo flourless zucchini muffins

Submitted by: NATBAER

Introduction

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.






Great Stories from around the Web


Rate This Recipe