Introducing Low Carb Banana Zucchini Bread Muffins – A Delicious Treat for a Healthier You!
Are you craving something sweet and satisfying, yet concerned about the carbs? Look no further! Our Low Carb Banana Zucchini Bread Muffins are here to quench your appetite without compromising your dietary goals. These moist and flavorful muffins are packed with nutritious ingredients that will satisfy your cravings and keep you on track. Don't forget to give this recipe a try at home – you won't regret it!
Full Recipe Below:
Servings: 12 muffins
Ingredients:
* 3 large ripe bananas, mashed
* 1 medium zucchini, grated
* 1/2 cup almond flour
* 1/2 cup coconut flour
* 1/4 cup granulated sweetener (such as Swerve or Erythritol)
* 1/4 cup melted coconut oil
* 2 large eggs
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine the mashed bananas, grated zucchini, almond flour, coconut flour, granulated sweetener, and melted coconut oil. Mix well until smooth.
3. In a separate bowl, whisk together the eggs, baking powder, salt, vanilla extract, and cinnamon.
4. Add the wet ingredients to the dry ingredients and mix until well combined. If using walnuts, fold them into the batter.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cook Time: 20-22 minutes
Prep Time: 10 minutes
Total Time: 30-32 minutes
Variations:
* Add a sprinkle of cinnamon or nutmeg on top of the muffins before baking for an extra boost of flavor.
* Substitute 1/4 cup of the granulated sweetener with honey or maple syrup for a slight change in flavor.
* Replace the walnuts with chopped pecans or hazelnuts for a different texture and flavor.
* Make a batch of Low Carb Banana Zucchini Bread Muffins and freeze them for up to 2 months. Simply thaw at room temperature or reheat in the microwave.
Enjoy your delicious Low Carb Banana Zucchini Bread Muffins and remember to experiment with different ingredients to create new variations that suit your taste preferences!
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