Prep 10 mins
Cook 15 mins
An attempt to make Zucchini muffins that taste just sweet enough to stay low-carb. Product is moist, nutrient dense, dense texture typical of almond flour baked goods. Gluten -Free. Please note that you can experiment with the amount of pure stevia extract powder and it will not affect the nutritional information, since it has no calories, carbs, protein, or fat. I also recommend If You Care brand paper muffin liners. Muffins are at their peak the next day.
- 4 (1 2/3 ounce) prunes
- 2 3⁄4 cups blanched almond flour (240g total)
- 1⁄8 teaspoon pure stevia powder
- 1⁄4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon ascorbic acid
- 1⁄4 teaspoon ascorbic acid or 1⁄4 teaspoon lemon juice
- 1⁄4 cup melted coconut oil
- 2 eggs
- 11 ounces zucchini (about 12-inch x 1.5-inch)
- Preheat oven to 350F and line 12 muffin cups with paper liners.
- In a food processor, chop the 4 prunes until they are as small as you can get them. If they get small and start to ball up, stop the processor. Add the almond flour, pulse, scrape, pulse again.
- Add the stevia extract powder, baking soda, salt and cinnamon. Add the ascorbic acid powder, if using. (If using lemon juice instead, add it with the oil later on.) Pulse to combine.
- Roughly chop the zucchini and add to the processor. Add the eggs, coconut oil, and lemon juice if using. Process until thoroughly combined. Zucchini should be in small bits.
- Use a 1/4 cup cookie scoop to scoop into the muffin papers in the muffin pan.
- Bake for 15 minutes or until set and browned.