Servings: 6 muffins
Calories: 96kcal
Ingredients
- 1 ½ cup almond flour
- 2 eggs
- ⅓ cup almond milk (or coconut)
- 3 teaspoon sweetener to taste
- ½ cup zucchini grated
- 1 teaspoon banana flavor
- ¼ cup chocolate drops (no sugar) optional
- 1 teaspoon baking powder
Instructions
- Mise en place
- Preheat oven to 150 ° F / 300 ° C. Prepare a muffin tray, grease the cavities of the pan a little, and cover it with six paper trays. Press the trays with your fingers towards the bottom of the mold, so they adhere well. If you have a silicone mold, you should only lightly grease the mold.
- In the mixing bowl of the mixer, place the eggs, the banana essence, and the almond milk. Beat it a couple of minutes until the mixture is well integrated. Then add the grated zucchini.
- In a separate bowl, sift the baking powder, sweetener, and almond flour.
- Gradually add the almond flour to the bowl. Mix it for a few minutes until all the mixture is homogeneous.
- Pour the mixture into the molds. Fill up to ¾.
- Add some chocolate chips on top of each muffin and bake for 25 to 35 minutes. Test after 20 minutes with a toothpick. A toothpick inserted in the center must come out clean.
- Remove the muffins from the oven and let them rest for about 15 minutes.
Nutrition
Serving: 1muffin | Calories: 96kcal | Carbohydrates: 3.3g | Protein: 3.8g | Fat: 8g | Fiber: 1.2g | Sugar: 0.7g | NET carbs: 2.1g
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