Keto Zucchini Muffins

By deiv3 on September 1, 2024

Introduction

Muffins are a beloved breakfast staple and snack, known for their moist texture and rich flavors. However, traditional muffins made with white flour and sugar can be quite high in carbohydrates, making them unsuitable for those following a ketogenic diet. Fortunately, you can still enjoy delicious muffins by making a few low-carb swaps, and these Keto Zucchini Muffins are a perfect example.

Zucchini is a versatile vegetable that adds moisture and subtle sweetness to baked goods without the extra carbs. When combined with almond flour, eggs, and a keto-friendly sweetener, zucchini helps create muffins that are fluffy, tender, and packed with flavor. These muffins are not only low in carbs but also gluten-free, making them a great option for anyone looking to avoid gluten while sticking to their keto goals.

Keto Zucchini Muffins are a great way to start your day, or they can be enjoyed as a satisfying snack any time. The muffins are lightly spiced with cinnamon, which complements the natural sweetness of the zucchini, and they can be customized with add-ins like nuts or sugar-free chocolate chips for extra texture and flavor.

Whether you're looking for a quick breakfast, a portable snack, or a treat to share with friends, these Keto Zucchini Muffins are sure to become a favorite in your low-carb recipe rotation.

Ingredients:

1 1/2 cups almond flour
1/4 cup coconut flour
1/3 cup erythritol or your preferred low-carb sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
1 cup grated zucchini (about 1 medium zucchini)
3 large eggs
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans (optional)
1/4 cup sugar-free chocolate chips (optional)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin with coconut oil or butter to prevent sticking.
Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to prevent the muffins from becoming too soggy.
Mix the Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, ground cinnamon, ground nutmeg (if using), and salt. Stir until all the dry ingredients are well mixed.
Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, melted coconut oil (or butter), and vanilla extract until smooth. Add the grated zucchini to the wet ingredients and stir to combine.
Mix the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter. If you're adding nuts or sugar-free chocolate chips, fold them into the batter at this stage.
Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will allow the muffins to rise nicely without overflowing.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. If your oven tends to bake unevenly, you may want to rotate the pan halfway through baking.
Cool and Serve: Once the muffins are done, remove them from the oven and allow them to cool in the pan for about 10 minutes. Then transfer the muffins to a wire rack to cool completely. Enjoy the muffins warm or at room temperature.

Tips:

Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They can also be frozen for longer storage; just thaw at room temperature or warm them in the microwave before eating.
Variations: For added flavor, try mixing in 1/2 teaspoon of ground ginger or allspice. You can also top the muffins with a sprinkle of chopped nuts or sugar-free chocolate chips before baking.
Serving Suggestions: These muffins are delicious on their own, but they also pair well with a dollop of keto-friendly butter or cream cheese. They make a great on-the-go breakfast or snack that's both satisfying and low in carbs.

These Keto Zucchini Muffins are a delightful way to enjoy a classic baked good while keeping your carb intake in check.