Zucchini Muffins Low Carb Food

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ZUCCHINI MUFFINS



Zucchini Muffins image

Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.

Provided by Food Network Kitchen

Time 1h15m

Yield 18 muffins

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1 cup sugar
1 cup Greek yogurt
3 large eggs
1 teaspoon pure vanilla extract
1 medium zucchini, grated on the large holes of a box grater (about 1 cup)
1/2 cup golden raisins

Steps:

  • Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
  • Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
  • Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

LOW CARB ZUCCHINI MUFFINS



Low Carb Zucchini Muffins image

Adapted from a recipe by Candace that used to be posted on YourLighterSide.com. I think they are best after cooling in the fridge for a bit. Love that these don't spike my blood sugar like some other low carb muffins I have tried.

Provided by muncheechee

Categories     Quick Breads

Time 40m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 13

4 large eggs
1 -2 tablespoon sugar-free vanilla syrup or 1 teaspoon vanilla extract, and adjust sweeteners to taste
1/4 cup erythritol
1/4 cup Splenda granular (or an equivalent amount of liquid sucralose)
1/2 cup unsalted butter, softened
1 cup zucchini, grated (squeeze excess water out of zucchini before measuring and pack the measuring cup)
1/3 cup coconut flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup pecans, chopped
1/4 cup unsweetened coconut (optional)
1/4 cup sugar-free chocolate chips (optional)

Steps:

  • Preheat oven to 325°F.
  • Prepare muffin tin by placing paper liners in each well and spray liners with cooking spray. OR use parchment baking cup liners.
  • In large bowl mix together butter, eggs, vanilla syrup, erythritol, and splenda.
  • Sift coconut flour, cinnamon, baking powder, and salt together then mix into wet ingredients. Stir in zucchini, nuts, and chocolate chips and/or coconut if using.
  • Dish into muffin tins (fill almost to the top since these don't rise much) and bake for 30 minutes. Cool and refrigerate. These are better the next day and can be frozen.

Nutrition Facts : Calories 146.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 109.8, Sodium 203.6, Carbohydrate 1.5, Fiber 0.7, Sugar 0.6, Protein 3.4

LOW CARB ZUCCHINI MUFFINS



Low Carb Zucchini Muffins image

Provided by Food Network

Categories     dessert

Time 40m

Yield 12 servings

Number Of Ingredients 8

4 tablespoons wheat bran
1 1/2 cups soy flour plus 2 tablespoons
1/2 cup small diced zucchini, with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 375 degrees F.
  • Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
  • In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.

LOW CARB ZUCCHINI MUFFINS



Low Carb Zucchini Muffins image

Low carb zucchini muffins are a tasty snack or grab & go breakfast. Grain free and sugar free.

Provided by Katrin Nürnberger

Categories     Breakfast     Snack

Time 35m

Number Of Ingredients 9

6 medium eggs (or 5 large)
75 g / 2/3 cup coconut flour
125 g / 1 cup packed grated courgette/zucchini
75 ml / 1/3 cup coconut oil (melted )
50 g / 1/4 cup granulated sweetener
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp grated nutmeg
1 tsp vanilla extract

Steps:

  • Preheat the oven to 180 Celsius/350 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. There is no need to squeeze any liquid out of the zucchini.
  • Beat the eggs with an electric mixer or in a food processor until pale and about double in size. This takes around 3 minutes.
  • Add all other ingredients except the zucchini and mix well.
  • Stir in the zucchini.
  • Line a muffin pan with paper cups and fill each cup with the dough.
  • Bake at 180 Celsius for 25-30 minutes or until lightly browned on top and a skewer inserted comes out clean.

Nutrition Facts : Calories 175 kcal, Carbohydrate 6.6 g, Protein 5.7 g, Fat 13 g, SaturatedFat 9.5 g, Cholesterol 122 mg, Sodium 68 mg, Fiber 3.8 g, Sugar 1.2 g, ServingSize 1 serving

ZUCCHINI PIZZA BOATS RECIPE



Zucchini Pizza Boats Recipe image

Make low carb zucchini pizza boats when pizza cravings hit! This healthy, easy zucchini pizza recipe is ready in just 30 minutes.

Provided by Maya Krampf

Categories     Main Course

Time 33m

Number Of Ingredients 7

4 medium Zucchini
1 tbsp Olive oil
1/4 tsp Sea salt
1/4 tsp Black pepper
16 tbsp Marinara sauce
1/3 cup Mini pepperoni slices
1 1/3 cup Mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

Nutrition Facts : Calories 242 kcal, Carbohydrate 11.8 g, Protein 14.8 g, Fat 15.8 g, SaturatedFat 2 g, TransFat 0.2 g, Cholesterol 9.9 mg, Sodium 326.9 mg, Fiber 3 g, Sugar 7.8 g, ServingSize 1 serving

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER



Moistest Sugar-Free Zucchini Muffins Ever image

These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!

Provided by rplouse29

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 14

cooking spray
1 ripe banana, mashed
¼ cup unsalted butter, melted
1 egg
1 tablespoon coconut oil, melted
2 cups shredded zucchini
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 dash salt
¼ cup milk
2 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  • Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
  • Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 20.3 g, Cholesterol 26.1 mg, Fat 6 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 4.2 g

ZUCCHINI MUFFINS- LOW CARB



Zucchini Muffins- Low Carb image

Make and share this Zucchini Muffins- Low Carb recipe from Food.com.

Provided by chia2160

Categories     Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 9

4 tablespoons wheat bran
1 1/2 cups soy flour, plus
2 tablespoons soy flour
1/2 cup zucchini, small diced with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (Splenda)
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 375 degrees F.
  • Grease a 12-cup muffin tin with nonstick cooking spray or butter.
  • In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
  • In a larger bowl, whisk together the remaining ingredients until completely blended.
  • Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown.
  • The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean.
  • Remove and let cool before taking out of the pan.

Nutrition Facts : Calories 140.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 73.2, Sodium 72.5, Carbohydrate 9.2, Fiber 0.6, Sugar 4, Protein 6.6

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