Lower Carb Spiced Zucchini Muffins
Ingredients
- 1 medium zucchini grated
- 1/2 cup brown sugar Splenda
- 2 tbsp. Splenda
- 2/3 cup vegetable oil
- 2 tsp. vanilla extract
- 2 large Eggs
- 1/3 cup almond flour
- 1/3 cup flax seeds ground
- 1/3 cup coconut flour
- 1/4 cup protein powder
- 1/4 cup oat flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 3/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 3/4 tsp. salt
Instructions
- Preheat oven to 350 degrees. Grease muffin tins or line with paper baking cups and set aside. Grate zucchini on the large holes of a box greater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. Into a small bowl combine all the dry ingredients and stir with a fork to combine. Add flour mixture to egg mixture and combine well. Stir in grated zucchini. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted into the muffins comes out clean, about 25 minutes. Cool and serve.
