low carb gluten free zucchini chocolate muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 203.5
- Total Fat: 16.6 g
- Cholesterol: 62.0 mg
- Sodium: 26.8 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 5.6 g
- Protein: 7.1 g
View full nutritional breakdown of low carb gluten free zucchini chocolate muffins calories by ingredient
Introduction
a dense moist brownie style muffin. Top with butter or peanut butter. a dense moist brownie style muffin. Top with butter or peanut butter.Number of Servings: 12
Ingredients
-
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
5 tbsp Cocoa, dry powder, unsweetened
3 tbsp Hemp Hearts- raw shelled hemp seeds
4 large Egg, fresh, whole, raw
.5 cup Splenda No Calorie Sweetener Granular (for baking) (by VALLIEGAL)
2 serving Truvia Natural Sweetener
1.5 tsp Cinnamon, ground
1 serving 1 Cup Warm Water (by TLHAGEN)
4 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1 serving sea salt
1 cup, mashed Zucchini
3 square (1 oz) Baking chocolate, unsweetened, squares
Tips
may want to add less sweetener it was too sweet to me. Also, eggs are to be room temp.
Directions
mix wet and dry ingredients separate.
the sea salt is 1/4 tsp. may add 1/2 tsp. baking powder. The zucchini was actually grated, didn't have that option in listing. Then mix together and place in greased muffin paper lined muffin pan, bake at 325 for insulated, 350 for non insulated, for 25 minutes.
great to stop sugar cravings, very filling. Not the best recipe I have tried, I converted it from a recipe that used flax seed meal and I replaced it with almond meal/flour and hemp because I was out of flax. Not as low carb as I wanted but still very low and sugar free. All healthy fats.
Pic looks more like meatloaf! LOL
Serving Size: makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user ANGEL115707.
the sea salt is 1/4 tsp. may add 1/2 tsp. baking powder. The zucchini was actually grated, didn't have that option in listing. Then mix together and place in greased muffin paper lined muffin pan, bake at 325 for insulated, 350 for non insulated, for 25 minutes.
great to stop sugar cravings, very filling. Not the best recipe I have tried, I converted it from a recipe that used flax seed meal and I replaced it with almond meal/flour and hemp because I was out of flax. Not as low carb as I wanted but still very low and sugar free. All healthy fats.
Pic looks more like meatloaf! LOL
Serving Size: makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user ANGEL115707.