I had zucchini's from my garden sitting on my counter top all week and there were more ready in the garden so I decided to make some muffins. I like the idea of a grab and go snack rather than a loaf so I fiddled around with my muffin recipe and came up with these delicious little gems. Hope you enjoy the recipe.
Recipe
Dry ingredients
4 Cups almond flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Cup sweetener
1 Tablespoon cinnamon
Combine dry ingredients and set aside
Wet ingredients
6 Eggs
1/2 Cup sour cream or Greek yogurt
1/2 Cup butter melted and cooled
1 tablespoon vanilla
3 Cups shredded zucchini
Beat together the wet ingredients Except for the zucchini, until well combined.
Add the dry mixture to the wet mixture and beat until smooth.
Finally add the 3 Cups shredded zucchini mixing until well incorporated.
Preheat oven to 350 F.
Line a muffin tin with paper or silicone liners and fill 3/4 full.
Bake for 20-25 minutes Or until toothpick inserted in centre comes out clean . I baked mine for 22 minutes.
Makes 24 muffins 2.6 net carbs per muffin.
Enjoy
