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    Home » Recipes » Breakfast » Low Carb Zucchini Muffins

    Low Carb Zucchini Muffins

    Published: Jul 6, 2020 · Modified: Dec 21, 2022 by Sherri · This post may contain affiliate links · 3 Comments

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    three zucchini muffins on a cooling rack and half a muffin
    closeup of zucchini muffins on a cooling rack
    closeup of three zucchini muffins on a cooling rack

    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!

    closeup of 3 gluten free zucchini muffins on a wire cooling rack

     

    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.

    closeup of 3 gluten free zucchini muffins on a wire cooling rack

    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!

    6 gluten free zucchini muffins on a wire cooling rack

    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.

    3 gluten free zucchini muffins on a cooling rack with muffin tin in the background
    closeup of zucchini muffins on a wire rack

    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

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    Inspired by Eating Bird Food

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    Filed Under: Breakfast, Healthy Recipes, Healthy Snacks, Recipes

    Reader Interactions

    Comments

    1. Miz Helen

      March 04, 2018 at 11:40 am

      5 stars
      Your Gluten Free Zucchini Muffins will be delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
      Miz Helen

      Reply
    2. April J Harris

      March 02, 2018 at 6:50 pm

      5 stars
      These look like such delicious muffins, Sherri! I especially like the addition of the dark chocolate chips! Thank you for sharing these tasty, healthier treats with the Hearth and Soul Link Party. Pinning and sharing. I hope you have a lovely weekend!

      Reply
      • Ann

        October 26, 2022 at 9:47 am

        What can I use other than almond butter?

        Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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