These super healthy low carb zucchini muffins are a tasty snack or grab & go breakfast. Grain free and sugar free!
These days, I’ve been thinking about mother’s love (bear with me – I’ll get to these delish healthy zucchini muffins shortly).
My daughter has just come back from a week long school trip abroad, during which I made worrying one of my favourite pastimes. The 11-hour-long bus trip. Caving. Rock-climbing. Kayaking through rapids. Imagine all the things that could have happened!
Friends, I always thought I was a cool mom (most of the time, at least). And while I tried to keep up that relaxed facade, deep down I did not like her being away one little bit.
Not cool at all.
On a rational level it’s obvious that kids need to find their own way, grow more independent each day and our job as mothers and parents is to let go bit by bit. I remember well those times I used to claim more freedom than I was given when I grew up. When the world starts to open up, you are growing into yourself and you just cannot wait to get older, life just keeps on getting better.
No-one had prepared me that growing up is way more difficult for parents than it is for children! On the one hand, the enjoyment and pride of seeing your child mastering life is immense. But there is this darn bittersweet tinge that you just feel you shouldn’t have lurking in the background. That’s the uncool bit us wannabe cool moms try to hide from them. Let’s call it the clingy-clucky-mom-reflex. It can be rather overwhelming!
Obviously, there is another way to channel your unconditional mother’s love – through food. Good food!
Maybe that’s why I made low carb zucchini muffins today.
They are basically super duper healthy muffins injected with an extra dose of mother’s love – in the form of grated zucchini.
As my regular readers will know well, my muffin pan sees a lot of action. Some of my breakfast favourites are these grab & go low carb muffins and my chocolate banana muffins. I love pure egg muffins such as my slightly confusingly named spinach & chive mini quiches or these chorizo egg muffins. Don’t get me started on the dessert front – the list would be endless.
Low carb zucchini muffins are the bomb!
Zucchini aka courgette is such an easy-going veggie. I love it in salads, sliced and fried in a little oil and garlic as a side and I hide it in practically any tomato-based sauce.
Its slightly sweet, unassuming taste makes it a perfect ingredient in muffins. It gives just the right amount of moisture and, weirdly, FRESHNESS. Not sure whether this is because of KNOWING I’m eaten a vegetable or whether the individual taste is actually shining through. Plus, you get the added benefit of feeling slightly smug/clever for adding a veggie into the mix, a bit like when you make chocolate avocado ice cream.
Baker’s Top Tips
I use cinnamon and nutmeg in this recipe, which works really well. Don’t miss out the nutmeg (unless you truly detest the taste of it). Whilst the zucchini is the secret star, it’s the nutmeg that seeks attention – in all the right ways. I got the idea from this paleo coconut zucchini bread recipe from Detoxinista.
In my first attempt, I used less coconut flour. If you do this, you’ll get a lighter muffin that tastes good, but is ever so slightly on the eggy side.
To get your muffin lighter, you can also separate the eggs, whip up the egg whites and fold them in after mixing the rest of dough.
And one more note – if you have kids with a keen anti-vegetable radar, simply peel the skin off before grating the zucchini. That way you don’t see the tell-tale green specks when you dig in.
Healthy zucchini muffins – that’s clever mother’s love!
Don’t miss my Keto zucchini bread – it’s made with almond flour instead of coconut flour.
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Low Carb Zucchini Muffins
Ingredients
- 6 medium eggs
- 75 g / 3/4 cup coconut flour
- 125 g / 1 cup packed grated courgette/zucchini
- 75 ml / 1/3 cup coconut oil melted
- 30 g / 1/4 cup granulated sweetener
- 4 drops stevia equivalent to 1 tsp table sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp grated nutmeg
Instructions
- Preheat the oven to 180 Celsius/356 Fahrenheit
- Grate the zucchini and melt your coconut oil in a pan or the microwave. If you do not want to see green specks in your muffins, peel the zucchini first.
- Combine all ingredients except the zucchini in a bowl or a food processor and mix well.
- Stir in the zucchini.
- Line a muffin pan with paper cups and half-fill each cup with the dough.
- Bake at 180 Celsius for 25 minutes or until lightly browned on top.
Notes
Nutrition
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Marg says
Can you sugar in stead of sweetness & how much pls
Katrin Nürnberger says
You can use the same amount of sugar as stated in the recipe for sweetener.
lynda says
omg these are the nicest things I’ve had in 2 weeks I halved the ingredients used ginger and mixed spice they taste moist and Devine however didnt rise very much I think the gestimat on baking powder was to blame really surprised I didn’t notice the courgette nice one now I just need to master the bread and rolls
Katrin Nürnberger says
Glad you liked them!!
Karen says
Hi fellow healthy cooks! Please (please please please) do not rate this recipe if you have not made it. It is not fair to cooks who rely on the reviews of those who made the recipe. I use ratings to select my recipes. Comments are fine, but out of the 17 ratings that I just read, 10 0f them were from people who DID NOT make the muffins. Therefore, the review score is artificially inflated.
I made the muffins and agree with previous reviewers who recommend planning for more muffins and perhaps doubling the spices. My yield was 16 small muffins. They did look like the photos, except that the muffins did not rise to the tops of the cups. If I made the again, I would pack those zucchini a little more as the chef recommends and perhaps filling my cups a little more.
Katrin Nürnberger says
Hi Karen, thanks for your comment – I must make these muffins again and try with more spices 🙂
Ginette says
I tried these today. I noticed when I changed the amount of servings to 22 muffins, the only ingredient that changed quantity were the eggs. The coconut flour oil and sweeteners remained the same. I guesstimated the quantities and the turned out pretty good. Great texture but not sweet enough. I will try again.
Katrin Nürnberger says
Hi Ginette, so sorry, this is a weakness of the tech. It only changes the first number (which in this case is the gram amount) and not the second (US cups). If you double or triple the recipe you should also double or triple all amounts – I guess you did do this. As for the sweetness, just add on until it’s to your taste. I don’t have much of a sweet tooth 🙂
Kathie says
Getting ready to make these for the first time. Do you think I could substitute Lakanto (monkfruit) sweetener for the Stevia and Erythritol?
Katrin Nürnberger says
Yes, of course you can:)
Kari says
I have not made this recipe yet, but it sounds delicious! I was wondering if you can substitute butter for the coconut oil?
Thanks!
Katrin says
Yes, you can definitely do that. The two are interchangeable
Kelly says
Pretty Good, I’ve only been on Keto now for 2.5 weeks so still adjusting to alternate carb “forms”. I added extra Zucchini to my dough
Katrin says
Hi Kelly, top marks for getting started and 2 1/2 weeks = awesome! Glad you liked the recipe
nagendra says
It looks delicious and makes me too hungry. Thank you so much for posting the amazing recipe that can make me stand on the keto diet.