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

Ingredients:

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

1 Banana

Optional:

Chocolate chips ( I use Enjoy Life or Lily’s which I buy at Flour Confections in Pickering.

Pecans – chopped

Directions:

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.

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