ZUCCHINI FLAX MUFFINS
4 ounces almond flour (1 cup)
1/2 cup golden flax meal
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses
1 teaspoon vanilla
1/2 teaspoon caramel extract, optional
2 tablespoons heavy cream
2 tablespoons water
2 tablespoons butter, softened
2 eggs
3/4 cup shredded zucchini, tightly packed (4 ounces) *
In a medium bowl, stir together the almond flour, flax meal, baking powder, salt, cinnamon and granular Splenda, if using. If you're using liquid Splenda, mix it in a custard dish with the extract, cream and water. Combine everything with the dry ingredients and stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. Bake at 350º 20-26 minutes, until the tops are golden brown. Remove from the pan and cool on a rack. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 servings
Can be frozen
* You'll need 1 medium zucchini, but do not peel it.
With granular Splenda:
Per Serving: 204 Calories; 17g Fat; 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 192 Calories; 17g Fat; 7g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
I was inspired by my Apple-Cinnamon Muffins to try this version. I thought they'd taste a bit like zucchini bread and they do. The zucchini makes them moist just like apples do, but I like the flavor of the apple muffins a little better. I thought that using zucchini would lower the carbs more, but these muffins have nearly the same net carb count as the apple ones, at least when using liquid Splenda. Click the photo to see a close-up.