Did you make this recipe?
Please leave a comment on the blog or share a photo on PinterestAlmond Flour Zucchini MuffinsWhen my Almond Flour Zucchini Muffins hit the table, they’re gone in seconds,and it’s no secret why. Moist, chocolatey, and bursting with warm cinnamonflavor, these portable treats are as delectable as they are easy to make.This recipe also meets a wide range of dietary needs. Not only are thesechocolate zucchini muffins low carb, but they’re also naturally sweetened,paleo-friendly, and gluten-free—just like my Almond Flour Zucchini Breadrecipe! And I made sure to include the keto version in the recipe.Craving even more bite-sized almond flour desserts? Hit your sweet spot withmy other scrumptious, gluten-free muffin recipes, like Almond Flour PumpkinMuffins, Almond Flour Apple Muffins, and Almond Flour Blueberry Muffins.
Other Zucchini Dessert Recipes You Might Like
From chocolate zucchini bread to gluten-free zucchini muffins, you can findevery recipe you need right here the next time you want to satisfy your sweettooth.
Replacing Sugar with Honey
If you’d prefer to use honey instead of sugar, you can do so with pretty goodresults.Honey can be two or even three times as sweet depending on the honey, so forevery 1 cup of sugar, you can use 1/2 to 2/3 cup honey.Since honey adds liquid, you need to remove some to balance it out. For everycup of honey remove a 1/4 cup of liquid.Also, it burns faster than granulated sugar, so you want to lower the bakingtemperature by 25 F or 4 C. In addition, check it early and often to avoidburning or overbaking.
Almond flour zucchini muffins
When you transition to a gluten free, or grain free lifestyle, certain thingsget cut from your diet. The hardest part for a lot of people is the breadythings. The bread for the sandwiches, muffins as a snack, cakes and cookiesfor a special treat.Luckily, there are flours out there that can be used to produce similarresults as wheat flour. This recipe uses almond flour and cassava flour. Onemajor benefit of using almond flour in baked goods is it provides more proteinthan your typical wheat flour.
Keto Zucchini Muffins
4.5gNet CarbsPrep Time: 15 minsCook Time: 25 minscool 1 hrTotal Time: 1 hr 40 minsNet Carbs 4.5gFat 13.1gProtein 5.5gCalories 229kcalAuthor: Carine ClaudepierreKeto zucchini muffins are moist, sweet breakfast almond flour zucchini muffinswith chocolate chips.New to Keto? Join my Keto Quick Start Guide now to get all the best keto tipsfor beginners, straight to your inbox! Sign me up! * Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with unbleached paper cups. Set aside. * Before you start, make sure all the ingredients are at room temperature especially eggs, cream, and oil.
What are keto zucchini muffins?
Keto zucchini muffins are sweet, moist almond flour zucchini muffins. Theyinclude grated zucchini that add a delicious, moist texture to the muffinswhile helping you reach your 5-a-day.They are perfect for breakfast on the go or as a quick snack with only 4.5grams of net carbs per serving. All you need to make zucchini muffins paleoand keto are the following wholesome ingredients: * Grated zucchini – Zucchini is one of the best low-carb vegetables. Make sure you squeeze out all their water before measuring. * Almond flour – Almond Flour is keto-friendly and delicious in muffins! * Large eggs – at room temperature. * Coconut cream if you want to make dairy-free zucchini muffins. Otherwise, heavy cream works as well, and it’s also a keto-friendly dairy product. * Coconut oil or melted butter – at room temperature. * Baking powder * Cinnamon * Sugar-free crystal sweetener – I like to use erythritol and Monk fruit blend, but you can also use pure erythritol or any crystal sweetener of your choice like coconut sugar if you want to make zucchini muffins paleo. * Xanthan gum – this is optional, but it prevents overly moist zucchini chocolate chip muffins, especially if you didn’t squeeze out well the zucchini water. * Sugar-free chocolate chips – or cocoa nibs or crushed pecan, walnuts if preferred.
Prepare the zucchini muffin batter
* In a medium-size mixing bowl, whisk eggs and sugar-free crystal sweetener until fully combined. It should take 40 seconds max. Set aside. * In a large mixing bowl, add almond flour, cinnamon, xanthan gum, and baking powder. Whisk to combine all dry ingredients. * Pour the beaten egg mixture, melted coconut oil, and coconut cream onto the bowl with almond flour. Make sure the oil is not burning hot, or it will ‘cook’ your eggs. Otherwise, cold eggs will solidify coconut oil, so make sure all the ingredients are at a similar temperature. * Combine with a spoon until a thick muffin batter forms. The batter is grainy because of the use of almond flour, and it is normal. * Stir in grated zucchini and sugar-free chocolate chips. * Fill the 12 muffin paper cups evenly with the zucchini muffin batter. I used a mechanical ice cream scoop to precisely measure the same quantity of batter for each muffin. * Bake for 20-25 minutes at 180°C (350°F) or until a skewer inserted in the center of one muffin comes out clean. * Cool the muffins 10 minutes in the tray, then transfer them on a cooling rack. * Cool at least 1 hour before eating. The longer you wait, the better the texture will be. I recommend you wait until they reach room temperature, it can take 4 hours or overnight.Sugar-free chocolate chips swap: you can use chopped pecans, walnuts, or cocoanibs if preferred.Nutrition FactsKeto Zucchini MuffinsAmount Per Serving (1 muffin)Calories 229 Calories from Fat 118% Daily Value*Fat 13.1g20%Carbohydrates 6.7g2%Fiber 2.2g9%Sugar 0.9g1%Protein 5.5g11%Net Carbs 4.5g* Percent Daily Values are based on a 2000 calorie diet.Dairy Free Blueberry MuffinsThese dairy free blueberry muffin are made with oil making them extra moist.These muffins are easy to make and inspired by Jordan Marsh’s famous blueberryblueberry muffins.Believe it or not, it wasn’t until I was in my 20’s before I gave blueberrymuffins a try.I never liked the way the blueberries reminded me of black spots so I wasn’tquick to eat them.When I finally gave the muffins a chance I fell in love with them!These dairy free blueberry muffins are now one of my favorite muffins rightalongside banana nut and cornbread.Blueberries are native to North America and have long been used by AmericanIndians as both food and medicine.When colonists came they embraced the new world fruit but it wasn’t until 1911that it became mass produced.Before then, the 20th century, if anyone wanted to enjoy blueberries theywould have to find a wild plant and pick them by hand.People did try to transplant wild blueberry bushes but they made the mistakeof putting them in their best soil unaware that blueberries need very acidicsoil.It wasn’t until Elizabeth Coleman White, the daughter of a cranberry farmerand an agricultural specialist in her own right, collaborated with FrederickVernon Coville were blueberries cultivated and commercialized.Since then blueberries have been eaten fresh, frozen, made into sauce, turnedinto juice, and used in baking.Today the United States is the world’s top producer of Blueberries which arenow also often used to make muffins, blueberry pancakes, blueberry pie, andcake.Some of the links below are affiliate links, which means that if you choose tomake a purchase, I will earn a small commission at no additional cost to you.10% of all profits are donated to charity.”