Low Carb Zucchini Muffins

These low carb Zucchini Muffins are flourless, oil-free and a spectacularly moist and delicious gluten free recipe!  Made with wholesome ingredients for a perfect healthy snack.

I realized this week that I haven’t made a muffin in a long time!  There was a time I was making muffins every week.   I don’t know if I should call it cravings or obsessions.   Coffee Cake Muffins, Blueberry Muffins, Chocolate Banana Muffins, I have so many I love!

All I know is this week I needed a muffin.  These gluten free zucchini muffins showed up on My Fitness Pal app blog a while ago, so I decided to give them a try.

First of all, I was shocked that that there was absolutely no flour of any kind used in this recipe.  And I will say, I was a little skeptical.

Then I was elated! Because they are so unbelievably amazing!  These muffins make a great breakfast or little snack to have along with some fruit and/or yogurt.

I added a few mini chocolate chips to this batch too.  It’s a great thing when you can sneak a little veggie into a muffin for your kids too.  No one has a clue!

How to Make these Zucchini Muffins

Pre-heat oven to 375 °F

Spray a muffin tin with cooking spray or line with paper liners.

In a medium sized bowl, add all the ingredients, except the chocolate chips.

Stir until well combined.

Then gently stir in the chocolate chips.

Fill each muffin cavity about ¾ full with the mixture.

Bake for 12-14 minutes or until the tops are set and a toothpick inserted into the center comes out clean.

Allow muffins to cool for 5-10 minutes.

Can You Freeze Muffins?

Yes! These muffins freeze well.  I wrap each one individually in plastic wrap and then place them in a freezer bag for up to 4 months. <–  if they would ever make it that long.

Low Carb Zucchini Muffins

These zucchini muffins are flourless, oil-free and spectacularly moist and delicious! Made with wholesome ingredients for a perfect, naturally gluten-free snack.

5 from 4 votes

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Course: Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 12

Calories: 173kcal

Author: Sherri Hagymas

Ingredients

• ▢ 1 cup zucchini grated and water squeezed out.
• ▢ 1 cup creamy almond butter
• ▢ ¼ cup maple syrup
• ▢ 2 large eggs
• ▢ 1 teaspoon apple cider vinegar
• ▢ 1 ½ teaspoon cinnamon
• ▢ 1 teaspoon vanilla
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 2 Tablespoons dark chocolate chips

Instructions

• Pre-heat oven to 375°F
• Spray a muffin tin with cooking spray or line with paper liners.
• Grate the zucchini and squeeze the water out of it.
• In a medium sized bowl, add all the ingredients, except the chocolate chips.
• Stir until well combined.
• Then, gently stir in the chocolate chips.
• Fill each muffin cavity about ¾ full with the mixture.
• Bake for 12-14 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
• Allow muffins to cool for 5-10 minutes.
• Remove from muffin tin and let cool completely on a wire rack.

Notes

Substitute ¼ teaspoon of stevia or other favorite low carb sweetener for the maple syrup for even lower carb.

Leave out the chocolate chips if desired.

Store in an airtight container in the refrigerator. I always like to warm them for a few seconds in the microwave before eating. (It’s my thing.) These muffins freeze great as well.

 

If muffins stick to tins, use a butter knife and run it along the sides of each muffin to help remove them easier.

Nutrition

Serving: 1muffin | Calories: 173kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 223mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 95mg | Iron: 0.9mg

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Inspired by Eating Bird Food