Low-Carb Zucchini Muffins
Ingredients:
1 cup (100 g) almond flour
¼ cup (30 g) coconut flour
½ cup low-carb sweetener (erythritol or monk fruit)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon (optional)
Pinch of salt
3 large eggs
⅓ cup (80 ml) melted coconut oil or butter
1 teaspoon vanilla extract
1 cup grated zucchini (squeezed to remove excess moisture)
Optional add-ins:
¼ cup chopped walnuts or pecans
¼ cup sugar-free chocolate chips
Instructions:
Preheat oven
Set to 180°C (350°F) and line a muffin tin with liners or grease well.
Prep zucchini
Grate zucchini and squeeze out as much moisture as possible using a clean towel or paper towels.
Mix dry ingredients
In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, cinnamon, and salt.
Mix wet ingredients
In another bowl, whisk eggs, melted oil (or butter), and vanilla extract.
Combine
Add wet ingredients to dry ingredients and mix until smooth. Fold in grated zucchini and any optional add-ins.
Fill muffin cups
Divide batter evenly among muffin cups (about ¾ full).
Bake
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve
Let muffins cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Tips:
Don’t skip squeezing the zucchini—too much moisture can make muffins soggy.
For a sweeter treat, add a light glaze (powdered sweetener + a splash of milk).
Store in the fridge for up to 5 days or freeze for longer storage.