Healthy zucchini muffins packed with shredded zucchini & cinnamon
Ingredients
2 cup grated
Zucchini
(shredded; about 1 medium zucchini)
2/3 cup
Coconut flour
((71g)))
1/2 cup
Erythritol
1/4 cup
Whey protein powder, unflavoured
(or egg white protein))
2 tsp
Baking powder
1 tsp
Cinnamon
1/2 tsp
Ginger, ground
1/4 tsp
Salt
(tsp)
1 dash
Cloves
6 large
Egg
(large)
1/4 cup
Coconut oil
(or butter)
3 tbsp
Water, filtered
((3 to 4))
1/2 cup
Walnuts
(chopped; or pecans; optional)
Instructions
Set the shredded zucchini in a sieve in the sink and sprinkle lightly with salt. Let drain one hour, then squeeze as much liquid from the zucchini as possible.
Preheat the oven to 350F and line a muffin tin with 12 parchment or silicone liners.
In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, spices, and salt. Add the zucchini, eggs, butter, and 3 tbsp water. Add additional water if the batter is overly thick (low carb batters tend to be quite thick as it is. This should be scoopable but not pourable).
Stir in the nuts, if using. Divide the batter among the prepared muffin cups and bake about 25 minutes, until the tops are lightly browned and firm to the touch.
