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    You are in: Home / Recipes / Low Carb Zucchini Muffins Recipe
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    Low Carb Zucchini Muffins

    Low Carb Zucchini Muffins. Photo by muncheechee

    1/1 Photo of Low Carb Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    muncheechee's Note:

    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.

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    Ingredients:

    Serves: 9

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      Prepare muffin tin by placing paper liners in each well and spray liners with cooking spray. OR use parchment baking cup liners.
    3. 3
      In large bowl mix together butter, eggs, vanilla syrup, erythritol, and splenda.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

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    Nutritional Facts for Low Carb Zucchini Muffins

    Serving Size: 1 (59 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 146.8
     
    Calories from Fat 131
    89%
    Total Fat 14.5 g
    22%
    Saturated Fat 7.3 g
    36%
    Cholesterol 109.7 mg
    36%
    Sodium 203.6 mg
    8%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    sugar-free vanilla syrup

    erythritol

    Splenda granular

    coconut flour

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