Low Carb Zucchini Muffins Food

LOW CARB ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 180 Celsius/350 Fahrenheit.
• Grate the zucchini and melt your coconut oil in a pan or the microwave. If you do not want to see green specks in your muffins, peel the zucchini first. There is no need to squeeze any liquid out of the zucchini.
• Beat the eggs with an electric mixer or in a food processor until pale and about double in size. This takes around 3 minutes.
• Add all other ingredients except the zucchini and mix well.
• Stir in the zucchini.
• Line a muffin pan with paper cups and fill each cup with the dough.
• Bake at 180 Celsius for 25-30 minutes or until lightly browned on top and a skewer inserted comes out clean.

ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
• Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
• Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.

LOW CARB ZUCCHINI MUFFINS

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.

HEALTHY ZUCCHINI OATMEAL MUFFINS

Steps:

• Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.)
• In a medium bowl, stir together the oats, Greek yogurt, and 5 tablespoons of milk. In a second bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, vanilla, and liquid stevia. Add in the oat mixture, stirring until no lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the zucchini.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 30-33 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

LOW CARB ZUCCHINI FRITTERS

Steps:

• Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
• Add the eggs and scallion to the zucchini and mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add them to the zucchini and mix thoroughly.
• Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
• Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
• Drain the zucchini fritters on a paper towel before serving. Makes 8 with one fritter per serving.

ZUCCHINI MUFFINS- LOW CARB

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.

LOW CARB ZUCCHINI MUFFINS

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.