Zucchini Walnut Muffins, low carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 3 serving Hydroxy Cut, reduced calorie protein powder shake mix (1 scoop) (by JULIEKAYE32) 1 tsp Baking Powder .5 tsp Baking Soda 1.5 tsp Cinnamon, ground 142 grams Zucchini 6 large Egg, fresh, whole, raw 1 stick Butter, salted .33 cup, chopped Walnuts 24 tsp Pyure Organic Stevia all-purpose sweetener (by DBEAU57)
1. Grate the zucchini and place it in a colander, and toss it with 1/2 tsp of salt. Let it sit while you gather and prep the rest of the ingredients. Chop the walnuts, and preheat oven to 350 degrees. Place cupcake/muffin wrappers in the cupcake/muffin tin.
2. Combine all of the dry ingredients in a bowl and mix well. Squeeze all of the excess moisture out of the zucchini and place in the bowl, then add the eggs, walnuts, and melted butter. Mix until well combined with a hand mixer.
3. Scoop about 1/4 cup of the mixture into each muffin cavity. tap the bottom on the counter to level them out and to remove air bubbles.
4. Bake for 15-20 minutes, or until toothpick inserted comes out clean.
5. Let cool for about 10 minutes before removing from pan.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEKAYE32.
2. Combine all of the dry ingredients in a bowl and mix well. Squeeze all of the excess moisture out of the zucchini and place in the bowl, then add the eggs, walnuts, and melted butter. Mix until well combined with a hand mixer.
3. Scoop about 1/4 cup of the mixture into each muffin cavity. tap the bottom on the counter to level them out and to remove air bubbles.
4. Bake for 15-20 minutes, or until toothpick inserted comes out clean.
5. Let cool for about 10 minutes before removing from pan.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEKAYE32.
Nutritional Info Amount Per Serving
- Calories: 168.3
- Total Fat: 13.0 g
- Cholesterol: 114.9 mg
- Sodium: 198.5 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.5 g
- Protein: 7.3 g
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