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How to make low-carb zucchini muffins

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Zucchini muffins may have zucchini in them, but that doesn't make them healthy. The recipe that follows is an exception to that rule. Not only are these muffins filled with lots of yummy zucchini, which adds tons of moisture, but they're also made with low-carb coconut flour and heart-healthy coconut oil (which some studies have shown even promotes weight loss).
Choose your favorite low-carb sweetener, and don't skimp on the cinnamon – it really brings out the natural sweetness of the zucchini. If you want a hint of chocolate, add half a cup of cocoa nibs.
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Cooktop Cove
Zucchini Bread Muffins
8
5 minutes
25 minutes
30 minutes
6 eggs
1/3 cup melted coconut oil
1/2 cup granulated low-carb sweetener
3/4 cup coconut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup grated zucchini
1/2 cup walnuts, chopped
Preheat the oven to 350 degrees and put liners in muffin cups or grease with coconut oil.
Beat the eggs well. Add the coconut oil and sweetener and stir until smooth.
Add the coconut flour, baking soda, cinnamon, nutmeg and salt and stir well to combine.
Fold in the zucchini and the walnuts.
Distribute the batter amongst the muffin cups.
Bake for 25 minutes or until a cake tester comes out clean.
Serve slightly cooled.
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