Low Carb Zucchini Muffins

  • Servings: 12
  • Difficulty: easy
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Carb Count per muffin – 9

I adapted this recipe from Against All Grain to make it more friendly on the blood sugars: removed the banana and replaced the honey with maple syrup for a natural sweetener that is more heat safe than honey.


1 medium zucchini, shredded

1 1/2 cup of almond flour, sifted

2 teaspoons of cinnamon

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

3 eggs, beaten

1/4 cup maple syrup


1. Pre-heat oven to 350 F

2. Grate zucchini, you can press between paper towel to release extra moisture, I usually skip this step

3. Place all dry ingredients into a small bowl

4. Place eggs and honey into a bowl and mix, I mix by hand but you can use a mixer if you like. Mix for 1 minute then add the zucchini

5. Slowly add the dry ingredients to the wet until they have all been incorporated

6. Spoon into muffin pan lined with paper cups until 3/4 full- I use silicon reusable cups and they seem to be easier to remove than the paper cups

7. Bake for 30 to 35 minutes (if making a loaf – bake for 40 min) or until middle is set place on rack to cool. I tip mine upside down so they pop out easily.

Option: after baking, sprinkle with sliced almonds, or hemp hearts.

2 thoughts on “Zucchini Muffins

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