Muffins are one of my (many) guilty pleasures. It’s hard for me to turn down a warm blueberry or pumpkin muffin, even when I’m staring at the nutrition label. While I was recently eating one for breakfast, I decided I wanted to try a recipe for a low-carb and low-fat muffin that would be a perfect grab-and-go breakfast. That’s exactly what I’ve created with this recipe. The main ingredients are coconut flour, eggs and zucchini. There isn’t any zero butter or processed sugar. And the smell of these muffins baking in the oven is drool-worthy! Make them today and put them in the refrigerator to save for the rest of the week.
- 1/4 cup almond flour
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 3 eggs
- 1/3 cup honey
- 1 tsp vanilla
- 2 tbsp coconut oil
- 1 ripe banana, mashed
- 1 cup unpeeled, finely shredded zucchini (about 1 large zucchini)
- 1/4 cup oats (optional, for topping)
- Preheat oven to 350º.
- Combine almond flour, coconut flour, cinnamon, nutmeg and baking soda in a bowl. Set aside.
- In a mixing bowl, combine eggs, honey, vanilla and coconut oil. Mix until well combined.
- Slowly add the flour mixture to the egg mixture until smooth.
- Let the dough rest for three minutes, then add the mashed banana and finely shredded zucchini.
- Stir the mixture until the banana and zucchini are well incorporated.
- Pour dough into greased muffin tins.
- Top muffins with oats if desired.
- Bake in oven for 20-25 minutes until brown and cooked all the way through.