High Fiber Low Sugar Summer Zucchini Muffins

I'm a muffin gal. I love that crumble of baked goods. The steam that comes out of them when you crack open a muffin to nest a pat of butter inside.


Summertime is the perfect time to try a new version of my most popular high fiber muffin recipe with the Spring 30 Day Slim Down Plan.


You can have muffins if you want to lose weight.


In fact they can be a great source of fiber, protein and plants at breakfast. I highly recommend trying making a batch of muffins, freezing the extra and popping them for a quick warm up for a fast and healthy breakfast.


In order to make them have a balance of carbohydrate and fiber, I substitute coconut flour or almond flours for some of the flour.


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Here's the summer version that's on repeat in my household:


High Fiber Summer Zucchini Muffins


1 cup AP flour

1 cup almond flour

1/3 cup ground flaxseed

2 tsp baking soda

2 tsp cinnamon

1 tsp ground nutmeg

3/4 cup brown sugar

1 tsp salt

2 eggs

1 stick butter, melted

1 cup shredded zucchini squash (yellow or green)

4 Tablespoons milk or almond milk



Preheat oven to 350 F. Whisk together dry ingredients in a mixing bowl. In a separate bowl, whisk eggs and melted butter and milk. Add wet ingredients to dry. Mix zucchini until combined. Scoop batter into a pregreased muffin tin, fill to 2/3 full. Bake for 18-22 minutes, until tops are dry when pressed with a finger. Remove from oven, cool for 5 minutes, then remove from pan to cool completely.


Nutrition facts: Calories per 1 muffin 175calories/14g carbs/3 grams fiber/4 gram protein

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