Low Carb Zucchini Muffins

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 205.9

Total Fat: 17.4 g
Cholesterol: 34.2 mg
Sodium: 22.7 mg
Total Carbs: 11.1 g
Dietary Fiber: 3.5 g
Protein: 5.2 g

View full nutritional breakdown of Low Carb Zucchini Muffins calories by ingredient

Introduction

Viola! Here's an experiment that worked out great. Great for breakfast, a mid day snack or for dessert. Enjoy! Viola! Here's an experiment that worked out great. Great for breakfast, a mid day snack or for dessert. Enjoy!

Minutes to Prepare: 35

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1/4 cup flaxseed meal

1/4 cup coconut flour

1/4 cup vanilla whey protein (sugar free)

1/4 cup rice bran

1/4 cup shredded coconut (unsweetened)

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 cup chopped walnuts

1/2 cup raisins

2 eggs

1/2 cup coconut oil

1 tsp vanilla extract

1.5 cups shredded zucchini

1.5 cup

Directions

Preheat oven to 350

Thoroughly mix together all dry ingredients.

In separate bowl, beat eggs, then add oil, extract and mix well. Finally, add the zucchini.
Now mix the egg/oil mix into the dry ingredients. Mix well.
Grease muffin tin with no stick cooking spray
Spoon batter into each cup about 2/3 full.
Cook 30 - 35 min until done.

If you want, schmear each muffin with greek yogurt mixed with cinnamon and sweetener.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user NY-BEAN.