Zucchini Muffins Low Carb Recipes
LOW CARB ZUCCHINI MUFFINS
Adapted from a recipe by Candace that used to be posted on YourLighterSide.com. I think they are best after cooling in the fridge for a bit. Love that these don't spike my blood sugar like some other low carb muffins I have tried.
Provided by muncheechee
Categories Quick Breads
Time 40m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Prepare muffin tin by placing paper liners in each well and spray liners with cooking spray. OR use parchment baking cup liners.
- In large bowl mix together butter, eggs, vanilla syrup, erythritol, and splenda.
- Sift coconut flour, cinnamon, baking powder, and salt together then mix into wet ingredients. Stir in zucchini, nuts, and chocolate chips and/or coconut if using.
- Dish into muffin tins (fill almost to the top since these don't rise much) and bake for 30 minutes. Cool and refrigerate. These are better the next day and can be frozen.
Nutrition Facts : Calories 146.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 109.8, Sodium 203.6, Carbohydrate 1.5, Fiber 0.7, Sugar 0.6, Protein 3.4
LOW CARB ZUCCHINI MUFFINS
Steps:
- Preheat oven to 375 degrees F.
- Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
- In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.
ZUCCHINI MUFFINS- LOW CARB
Make and share this Zucchini Muffins- Low Carb recipe from Food.com.
Provided by chia2160
Categories Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Grease a 12-cup muffin tin with nonstick cooking spray or butter.
- In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
- In a larger bowl, whisk together the remaining ingredients until completely blended.
- Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown.
- The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean.
- Remove and let cool before taking out of the pan.
Nutrition Facts : Calories 140.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 73.2, Sodium 72.5, Carbohydrate 9.2, Fiber 0.6, Sugar 4, Protein 6.6
MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER
These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!
Provided by rplouse29
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
- Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 20.3 g, Cholesterol 26.1 mg, Fat 6 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 4.2 g
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