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Low Carb Zucchini Muffins
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This low carb zucchini muffin recipe uses soy flour and a sugar substitute making it a healthy breakfast or snack. You can make them ahead of time and freeze them, too.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 tablespoons wheat bran
1 1/2 cup soy flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons soy flour
1/2 cup finely diced zucchini, with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (such as Splenda)
1 1/2 teaspoon baking powder
directions
Preheat the oven to 375 degrees F. Grease a muffin tin.
Combine the wheat bran and 2 tablespoons of the soy flour. Sprinkle it evenly in the greased muffin cups.
Combine the remaining soy flour, zucchini, eggs, heavy cream, club soda, sugar substitute, and baking powder in a bowl. Mix until just blended (do not overmix).
Divide the batter between the muffin cups, filling them 2/3rds full.
Place the muffins in the oven and bake at 375 degrees F for 20-25 minutes or until lightly browned.
Remove the muffins from the oven and let cool in the pan for 10 minutes. Remove the muffins from the pan and let cool completely on a wire rack. Store the muffins in an airtight container.
nutrition data
124 calories, 9 grams fat, 6 grams carbohydrates, 6 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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