Keto Zucchini Muffins
These Keto Zucchini Muffins are moist, flavorful, and perfectly low-carb. A delicious, easy treat for breakfast or anytime snacking!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Grater
- Measuring cups and spoons
Ingredients
- 6 medium eggs or 5 large eggs
- 1 cup coconut flour 75g
- 1 cup packed grated courgette/zucchini 125g
- 1/2 cup coconut oil 75ml, melted or butter
- 1/2 cup granulated sweetener 50g, low-carb preferred
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) for even baking and perfect rise.
- Grease your muffin tin with coconut oil or line with muffin liners to prevent sticking.
- Grate the zucchini finely using a grater. If watery, squeeze out excess moisture with a kitchen towel.
- In a large mixing bowl, whisk together the eggs, melted coconut oil (or butter), granulated sweetener, and vanilla extract until well combined.
- In another bowl, whisk together the coconut flour, baking powder, cinnamon, and nutmeg until lump-free.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini evenly.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow rising.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Remove from oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins.
- Squeeze excess water from zucchini to prevent soggy muffins.
- If muffins brown too quickly, cover loosely with foil halfway through baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Add sugar-free chocolate chips or nuts for extra flavor and texture.