These zucchini muffins are so fluffly and tasty, you won’t believe that they are grain- and sugar-free! The spices and sweetness blend perfectly, making these guilt-free treats irresistible.

Ingredients

1 ½ cups almond flour
1 ½ cups zucchini, grated
1/2 cup ground pecans
3/4 cup golden monkfruit sweetener
1/2 cup butter, melted
1/4 cup unsweetened coconut, shredded
2 large eggs
2 Tbsp coconut flour
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp xantham gum
1/2 tsp ground ginger
Pinch of salt and nutmeg

Yields: 12 muffins
Per serving* (per muffin):
Calories: 232
Net carbs: 2
Protein (grams): 5
Fat (grams): 21

Prep time: 10 min
Cook time: 35 min
Total time: 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, mix together the almond flour,ground pecans, monkfruit, shredded coconut, coconut flour, cinnamon, baking powder, baking soda, xantham gum, ground ginger, salt and nutmeg.

Squeeze the excess moisture out of the grated zucchini. Place in a medium bowl, and whisk together with the melted butter and eggs.

Slowly whisk the wet ingredients into the large bowl with the dry ingredients. Mix until well combined.

Divide the muffin batter between 12 muffin molds. You can use silicone molds, muffin liners or grease the mold. Bake 30-35 min.

Remove from the oven and enjoy as-is, or a dab of butter or nut butter.

Store in the fridge or freeze to enjoy at a later date.