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Almond flour zucchini muffins
Easy to make keto almond flour muffins, with coconut and chocolate chips.
INGREDIENTS
- 2 cups of almond flour
- 1/3 cup of coconut flour
- 3 eggs
- 1 middle sized zucchini
- 1 cup chocolate chips
- 3 tbsp erythitol
- 2 tsp baking powder
- 2 tbsp coconut oil or sunflower oil
INSTRUCTIONS
- Preheat the oven to 180C/355F.
- In a large bowl beat the eggs with the hand mixer.
- Shred the zucchini, and place it in a strainer or clean cloth to wring out any excess moisture.
- Whisk together the eggs, almond flour, coconut flour and baking powder.
- With a spoon add the shredded zucchini in the batter and stir well.
- Gently stir in in the chocolate chips.
- Grease the baking tin tray or muffin tins with the oil. If you don't have oil, use the butter.
- Fill the batter into muffin tins up to 2/3 of the tin
- Bake at 180C/355F for about 25 minutes.
- When baked cover with a clean cloth and set aside for 5 minutes.
- Enjoy your healthy almond flour zucchini muffins :)
NOTES
🍥 Bake 3 baking tin trays at the same time to freeze the muffins and stack up with a healthy low-carb snack for your lunch box.
🍥 Replace the zucchini with any other fruit you have at home, blueberries, strawberries, plums, pieces of apples, peaches or even orange pieces. If you skip the chocolate and the sweetener and add some cottage cheese, you can make a delicious salty version of almond flour muffins.
🍥 Use old mugs instead of muffin tins or baking tin tray.
🍥 Replace the oil with an additional 1/2 cup of shredded zucchini.
Nutrition
Calories: 180kcal