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Preparation Time
15 minutesBaking Time
20-25 minutesDifficulty Rating
1Health Level
5Serves
16
Ingredients
- 6 omega-3 or grass-fed/free-range eggs
- ¼ cup/60 ml coconut oil
- 3½ Tbsp./7 g Stevia, monk fruit sweetener, or xylitol
- ¼ tsp/1 g baking soda
- ½ tsp/3 g sea salt
- 1 tsp/2½ g ground cinnamon
- 1½ cups/225 g zucchini, shredded
- ½ cup/57 g walnuts, chopped
Directions
- Preheat oven to 350°F/175°C.
- Spray a 12-muffin tin with non-stick cooking spray.
- Combine the first 6 ingredients, blending well. Stir in zucchini and nuts. Spoon ingredients into greased muffin cups.
- Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.
- Serving Size: 1 mini muffin
- Exchanges per Serving: ¼ Carb, ⅓ Protein, 1 Fat
This is a very unusual muffin recipe. No flour. More like little quiches. I’m curious why they don’t count as a protein and a fat given the coconut oil, eggs, and walnuts.? Also I put in only one teaspoon of stevia and it was plenty. 3 and one half tablespoons would have been far too much.
Hi, kymsamis. This recipe was contributed by a Clubmember, so the structure is a bit different. I have added the usual information, including exchanges.
the first 7 ingredients includes the zucchini? did you forget something?
Hi, Dec2951. It should be “the first 6 ingredients,” and has been corrected. Thanks for the heads-up!