Coconut Flour Zucchini Muffins

A delicious and low carb way to enjoy zucchini!

Low Carb, Paleo, Dairy Free, Gluten Free, Grain Free, Soy Free

Each week, we receive an order of organic products from our local organic food mart. Often in the winter, I can’t find organic vegetables in the grocery store, which is why I order our organic groceries online.

One of the vegetables we get each week is zucchini.

It’s such a versatile vegetable. I make a lot of different recipes with zucchini:

• Zucchini Pizza Crust
• Cheeseburger Zucchini Boats
• Bacon and Cheese Hasselback Zucchini
• Zucchini Tots
• Zucchini Pizza Bites
• Healthy Chocolate Zucchini Cake

This week, I had a bunch of leftover zucchini, and I wanted to use it up before it went bad. I also needed to make a snack for the kid’s school lunches, so I thought, why not combine a low carb muffin recipe with the zucchini?!

 

These muffins turned out perfectly. Both my kids and I loved them for a snack. These muffins would also make a great healthy breakfast on the go!

A great way to freeze them is to line a muffin tin with silicone liners, make the batter, pour the batter into the silicone cups, and freeze. Once frozen, remove the batter pucks from the pan and store in a zipper-closure bag in the freezer. When you want a hot muffin in a hurry, just take out a couple of the frozen muffins, put in a pan, and bake them up.

Alternatively, you can bake the muffins and then freeze them. Either way, these are a delicious way to enjoy zucchini!

Coconut Flour Zucchini Muffins

A delicious and low carb way to enjoy zucchini.

• CourseBreakfast, Snack

Servings12 muffins

Prep Time15 minutes

Cook Time20 minutes

Ingredients

• 1cup zucchinishredded and drained
• 4whole eggs
• 2Tbsp maple syrup
• 1whole bananamashed
• 1Tbsp coconut oilmelted
• 1/2cup coconut flour
• 3/4tsp baking soda
• 1/2tsp sea salt
• 1Tbsp cinnamon
• 1/2tsp nutmeg
• 1tsp apple cider vinegar

Instructions

1. Preheat oven to 350F. Line a muffin tin with silicone or paper muffin cups.
2. In a large bowl, mix the eggs, maple syrup, banana, and coconut oil.
3. Mix in the dry ingredients and then stir in the zucchini. Add the apple cider vinegar and stir until smooth.
4. Spoon the batter into your prepared muffin tin and bake for 15 - 20 minutes, until a toothpick inserted in the centre of a muffin comes out clean.

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