From the Sugar Happy Kitchen: Keto Vegan Zucchini Walnut Muffin



Zucchini is often called summer squash. It is a beloved vegetable gracing our tables during the warmer months. Its mild flavor and tender texture make it a versatile ingredient that can be prepared in various ways to create delicious dishes. One delightful use of zucchini that combines both health and indulgence is making zucchini walnut muffins.



2 1/2 Cups of almond flour 

I/4 Teaspoon psyllium powder 

1/2 Cup Swerve brown sugar

1/4 Cup of coconut oil

1 1/2 Cup of grated zucchini with peel

1/2 Teaspoon baking soda

1/2 Teaspoon salt 

2  Egg substitute or egg

¼ Cup of raw walnuts



1- Preheat oven to 350 Fahrenheit degrees

2- Mix the wet ingredients. Swerve brown sugar with the coconut oil in a bowl, then add egg alternative or egg and stir.

3- Grate the zucchini and add to the wet ingredients

3- In a separate bowl, mix almond flour, psyllium powder, baking soda and salt with wet ingredients

6- Add chopped walnuts and mix

7- Pour mix into a muffin pan of 12

8- Bake for 20- 25 minutes, 

9- Take out of the oven and cool before eating


Nutritional Ingredients 

Serving Size 12 

Calories 101 Total Fat 9.8 g, Saturated Fat 4.5 g, Cholesterol 27 mg, Sodium 215 mg, Total Carbohydrates 2.1 g, Fiber 1g, Total Sugar 0.5g, Protein 3 g



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