These coconut flour zucchini bread muffins are a great portable snack. Made with coconut flour, they are not only low carb, keto, paleo friendly but also gluten free. Coconut Flour Zucchini Bread Muffins – You must try this recipes.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings12 muffins
Calories118kcal
Ingredients
- 6 large eggs
- 1/3 cup coconut oil liquified
- 1/2 cup coconut flour
- 1/2 cup low carb sweetener or 3½ tbsp of Truvia
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cup shredded zucchini
- 1/2 cup walnuts chopped (optional)
Instructions
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Combine the first 7 ingredients until well blended.
-
Stir in zucchini and walnuts.
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Spoon batter into greased muffin cups or paper liners.
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Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.
Notes
Any sweetener can be used and adjusted to taste.
Nutrition
Amount Per Serving (1 muffin)
Calories 118 Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Cholesterol 93mg31%
Sodium 168mg7%
Potassium 94mg3%
Total Carbohydrates 4g1%
Dietary Fiber 2g8%
Sugars 1g
Protein 5g10%
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