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.
Let us know if you liked this recipe. Try the other recipe categories as well!
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
-
Combine the first 7 ingredients until well blended.
-
Stir in zucchini and walnuts.
-
Spoon batter into greased muffin cups or paper liners.
-
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%
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.
Related posts
Classic Potato Pancakes – Recipe
5 years ago
Maple – Walnut Granola – Recipe
4 years ago
Leave a Reply