This recipe comes straight from my mom (SuperMom?). She has become the master low carb baker in the family. I pretty much avoid making bready items, but when she visits and drops off goodies i’m sure not going to turn them down! And if you’re like her and you’ve suddenly got a garden that is taken over with zucchini, this is a great way to use some up.
Zucchini Almond Muffins
- cupcake pan
- ice cream scoop (or some other big spoon)
- hand mixer or stand mixer
- 1/2 cup butter, melted
- 1/2 cup coconut oil, melted (if not already liquid depending on room temperature)
- 5 eggs
- 1 1/2 cups granular splenda or stevia
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 3 cups almond flour
- 5 tsp cinnamon
- 3 cups zucchini, peeled and grated
- 1 1/2 cups chopped walnuts (or other nut)
Preheat oven to 350 degrees. Spray cupcake pans with spray oil. Melt the butter in the microwave (and soften the coconut oil if needed) in a large mixing bowl. Add eggs, splenda/stevia, baking soda and baking powder, almond flour and cinnamon. Mix with mixer until smooth. Add the grated zucchini and chopped nuts, and stir until well mixed. Use an ice cream scoop to fill each indent in the pan – helps to keep the portions even. Bake for approximately 25 minutes or until done. Remove them from the pan and cool on a rack – tastes best served warm. Makes 30 muffins. Hint: tastes amazing with a pat of butter, jam, or drizzled with a bit of heavy cream.