Zucchini Walnut Muffins, low carb
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Zucchini Walnut Muffins, low carb calories by ingredient
Introduction
an alternative to high carb recipes, without giving up the taste. I like to make muffins for portion control, but this could be done as a loaf, just adjust baking time. an alternative to high carb recipes, without giving up the taste. I like to make muffins for portion control, but this could be done as a loaf, just adjust baking time.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)
Tips
The recipe calculations include walnuts, but they could be omitted if you desire.
Directions
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.