Low Carb Zucchini Muffins

Health Highlights

Ingredients

1 cup grated	Zucchini (shredded)
6 large	Egg
1/3 cup	Mayonnaise
1/2 tsp	Xanthan gum
1/3 cup	Coconut oil (melted)
2 tsp	Baking powder
1/2 cup	Coconut flour
1/2 cup	Golden syrup
2 tsp	Cinnamon (ceylon)
1 1/2 tsp	Vanilla extract, imitation, no alcohol
1/2 tsp	Nutmeg, ground
1/2 tsp	Ginger, ground (ground)
1/3 cup	Pecans (chopped; or walnuts (optional))

Preheat oven to 325F
Place parchment liners in your muffin tin.
In a large mixing bowl add eggs, mayonnaise, melted coconut oil and sweetener.
Blend well with your immersion blender.
Add spices and coconut flour and blend again.
Add xanthan gum and baking powder to the mixture and pulse a few times until it is fully incorporated.
Gently fold in the shredded zucchini and pecans by hand into the batter.
Scoop the batter into the parchment liners.
Bake for approximately 30 minutes or until they spring back when you press down on the top.
Let cool for at least 20 minutes if you can stand it. They do get better the next day.

Calories 200

Calories from fat 144

Calories from saturated fat 66

Total Fat 16.0 g

Saturated Fat 7.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 4.1 g

Monounsaturated Fat 3.7 g

Cholesterol 111 mg

Sodium 86 mg

Potassium 231 mg

Total Carbohydrate 10.6 g

Dietary Fiber 2.5 g

Sugars 6.8 g

Protein 4.5 g

Meat Alternative	0.4
Vegetables	0.1