Go Back
–+ servings

Coconut Flour Zucchini Muffins - Low Carb

Deliciously moist and healthy muffins made with coconut flour and zucchini, perfect for a low-carb diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup coconut flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs beaten
  • 1/4 cup coconut oil melted
  • 1/4 cup unsweetened almond milk
  • 1 cup zucchini grated and excess moisture squeezed out
  • 1/4 cup erythritol or other low-carb sweetener

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, combine the dry ingredients: coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the wet ingredients: eggs, melted coconut oil, almond milk, grated zucchini, and erythritol.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
Bake the Muffins
  1. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 4gFat: 12gSaturated Fat: 9gFiber: 3gSugar: 1g

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

Tried this recipe?

Let us know how it was!