Description
Delicious and moist zucchini muffins made with almond flour and sweetened with monkfruit sweetener.
Ingredients
Scale
- 1 1/2 cups grated raw zucchini
- 1/2 cup chopped pecans
- 2 cups blanched almond flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 2 large eggs
- 2 egg whites
- 1/2 cup + 2 T Golden Monkfruit Sweetener (see notes)
- 2 T buttermilk (see notes)
Instructions
- Preheat oven to 350F/175C. If Almond Flour has been in freezer, let it come to room temperature.
- Wash and dry outside of zucchini and grate with large side of a hand grater or with a Food Processor (affiliate link). Grated zucchini keeps well in the fridge, so don’t be afraid to do some extra to make muffins another time.
- Put the grated zucchini inside cheesecloth or a kitchen towel and squeeze out the excess water. Zucchini doesn’t have to be completely dry but squeeze until you have removed most of the water. This will take a minute or two.
- Measure out 1 1/2 cups of grated zucchini, loosely packed into the measuring cup.
- Coarsely chop pecans, or any nuts of your choice.
- Put 2 eggs and 2 egg whites into small bowl. Use a hand mixer to beat until the mixture has tripled in size, about 2 minutes. Don’t beat it until the eggs begin to form peaks.
- Add Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice and buttermilk to the beaten eggs.
- Measure 2 cups almond flour into bowl, add salt, baking soda, and cinnamon, and use a fork to combine.
- Stir egg mixture into the almond flour mixture. Stir just enough to barely combine.
- Gently fold the grated zucchini and chopped pecans into the batter, again stirring only enough to barely combine.
- Spray muffin cups with non-stick spray. If you’re not using the same size silicone baking cup, you might get more than six muffins.
- Divide the batter into 6 baking cups, starting with 1/2 batter in each and then adding any extra to make muffins cups equally filled. Cups will be about 2/3 full.
- Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean.
- For these muffins it’s important to cool them a bit longer than muffins made with wheat flour, so try to be patient and let them cool on a rack for at least 20 minutes or a bit longer before you eat them.
Notes
- For a lower sugar option, feel free to substitute the Golden Monkfruit Sweetener with your preferred sweetener.
- Buttermilk can be substituted with milk mixed with vinegar or lemon juice, if you do not have buttermilk on hand.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: baking
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg