Brunch

Zucchini Walnut Muffins, low carb is for Dessert.

Zucchini Walnut Muffins, low carb takes 20 minutes to prepare.

Zucchini Walnut Muffins, low carb takes 20 minutes to cook.

Zucchini Walnut Muffins, low carb makes 12 servings.

The ingredients for Zucchini Walnut Muffins, low carb are:

12 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
3 serving Hydroxy Cut, reduced calorie protein powder shake mix (1 scoop) (by JULIEKAYE32)
1 tsp Baking Powder
.5 tsp Baking Soda
1.5 tsp Cinnamon, ground
142 grams Zucchini
6 large Egg, fresh, whole, raw
1 stick Butter, salted
.33 cup, chopped Walnuts
24 tsp Pyure Organic Stevia all-purpose sweetener (by DBEAU57)

Here is how you make Zucchini Walnut Muffins, low carb:

1. Grate the zucchini and place it in a colander, and toss it with 1/2 tsp of salt. Let it sit while you gather and prep the rest of the ingredients. Chop the walnuts, and preheat oven to 350 degrees. Place cupcake/muffin wrappers in the cupcake/muffin tin.2. Combine all of the dry ingredients in a bowl and mix well. Squeeze all of the excess moisture out of the zucchini and place in the bowl, then add the eggs, walnuts, and melted butter. Mix until well combined with a hand mixer.3. Scoop about 1/4 cup of the mixture into each muffin cavity. tap the bottom on the counter to level them out and to remove air bubbles.4. Bake for 15-20 minutes, or until toothpick inserted comes out clean.5. Let cool for about 10 minutes before removing from pan.Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user JULIEKAYE32.

The nutritional information for Zucchini Walnut Muffins, low carb is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 168.3

• Total Fat: 13.0 g
• Cholesterol: 114.9 mg
• Sodium: 198.5 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 3.5 g
• Protein: 7.3 g

The dietary needs meet for Zucchini Walnut Muffins, low carb is Low Carb