Low Carb Zucchini Muffins Recipes

Steps:

• Preheat oven to 375 degrees F.
• Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
• In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.

Steps:

• Preheat oven to 325°F.
• Prepare muffin tin by placing paper liners in each well and spray liners with cooking spray. OR use parchment baking cup liners.
• In large bowl mix together butter, eggs, vanilla syrup, erythritol, and splenda.
• Sift coconut flour, cinnamon, baking powder, and salt together then mix into wet ingredients. Stir in zucchini, nuts, and chocolate chips and/or coconut if using.
• Dish into muffin tins (fill almost to the top since these don't rise much) and bake for 30 minutes. Cool and refrigerate. These are better the next day and can be frozen.

Steps:

• Preheat oven to 375 degrees F.
• Grease a 12-cup muffin tin with nonstick cooking spray or butter.
• In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
• In a larger bowl, whisk together the remaining ingredients until completely blended.
• Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown.
• The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean.
• Remove and let cool before taking out of the pan.