Sugar Free Zucchini Muffins
Zucchinis are in season so this is a perfect addition to your easy breakfasts
I grew a ton of Yellow Zucchinis and used those in this recipe but any zucchini will do
1 Cup Shredded zucchini – I used my food processor and pulsed until the pieces were pretty small
1 Cup almond Flour
1/4 Cup Expandex – if you don’t have Expandex, you can use a 1/4 cup or gluten free flour.
1/4 Gluten free flour
2 teaspoons cinnamon
1/2 Teaspoon salt
1/4 teaspoon nutmeg
1/3 cup Lankanto Monk fruit with Erithriol – I use the Golden Lakanto
Chocolate chips ( I use Enjoy Life or Lily’s which I buy at Flour Confections in Pickering.
Pecans – chopped
Preheat the Oven to 350
Lightly oil a muffin tin if you’re using silicone or use inserts if you’re using metal
Place the eggs, monk fruit and banana in the bowl of a stand mixer and mix on medium until well incorporated.
Add the zucchini and mix for another minute until fully combined
Place all the other dry ingredients in a separate bowl. stir to combine, then slowly add to the stand mixer as it is running on low until incorporated.
Stir in any extra additions like pecans or/and chocolate chips
Spoon into prepared muffin tin and bake for 30 minutes.
remove from the oven and let sit for about 10 minutes then fully cool on a rack.
store in a container in your fridge for up to a week.