Low Carb zucchini muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup, mashed Zucchini 4 large Egg, fresh, whole, raw 3 tbsp Wisconsin pure maple syrup .5 tsp Baking Soda 1 tsp Cinnamon, ground 2 oz Mamas almond blend .25 tsp Nutmeg, ground .33 cup Coconut Oil
Preheat the oven to 356 Fahrenheit
Grate the zucchini and melt your coconut oil in a pan or the microwave. If you do not want to see green specks in your muffins, peel the zucchini first.
Combine all ingredients except the zucchini in a bowl or a food processor and mix well.
Stir in the zucchini.
Line a muffin pan with paper cups and half-fill each cup with the dough.
Bake for 25 minutes or until lightly browned on top.
Serving Size: Makes 5 muffins in large tins, but not filled all the way.
Number of Servings: 5
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Grate the zucchini and melt your coconut oil in a pan or the microwave. If you do not want to see green specks in your muffins, peel the zucchini first.
Combine all ingredients except the zucchini in a bowl or a food processor and mix well.
Stir in the zucchini.
Line a muffin pan with paper cups and half-fill each cup with the dough.
Bake for 25 minutes or until lightly browned on top.
Serving Size: Makes 5 muffins in large tins, but not filled all the way.
Number of Servings: 5
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Nutritional Info Amount Per Serving
- Calories: 263.1
- Total Fat: 18.9 g
- Cholesterol: 148.8 mg
- Sodium: 185.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.1 g
- Protein: 6.0 g
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