Keto Zucchini Muffins Recipe

Keto Zucchini Muffins are moist, tender, and packed with wholesome low carb ingredients. Made with coconut flour and loaded with shredded zucchini, these muffins are light, fluffy, and naturally gluten-free.

Course Breakfast

Cuisine American

Keyword coconut flour muffins, keto muffins, zucchini muffins

Prep Time 10

Cook Time 25

Drain time 1

Total Time 35

Servings servings

Calories 138kcal

Equipment

1 muffin pan

Ingredients

2 cups shredded zucchini about 1 medium zucchini (196g)
2/3 cup coconut flour (71g)
1/2 cup brown sugar replacement
1/3 cup unflavored whey protein powder or egg white protein
2 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/8 tsp cloves
5 large eggs
1/3 cup butter, melted or melted coconut oil
3 to 4 tbsp water
1/2 cup chopped walnuts or pecans or chocolate chips!

US Customary - Metric

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 350ºF 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.
Stir in the zucchini, eggs, butter, and 3 tablespoons of the water. Add additional water if the batter is overly thick. It should be easily 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.
Remove and let cool in the pan.

Video

Notes

Storage Information: These keto muffins keep well on the counter in a covered container for up to 4 days, or in the fridge for up to a week. They can also be frozen for several months.

Nutrition