These are great for a change in the traditional breakfast! Moist and fluffy muffins, with a hint of chocolate and you get your veggies in with the zucchini! They are really quick and easy to make, you can even add chopped walnuts or sugar-free chocolate chips over the top.
Ingredients
1 3/4 cups super fine almond flour
1/4 cup Oat Fiber (see note below)
1/4 cup unsweetened cocoa powder
3/4 cup of grated zucchini (water squeezed out)
2 eggs
2/3 cup sour cream
2/3 cup swerve confectioners
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon coffee extract
1 teaspoon vanilla extract
Pinch of salt
Preparation
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, cinnamon, cocoa powder and salt to a bowl and whisk together, then set aside.
In a separate bowl, add all of the remaining ingredients (except the zucchini) mix using a hand mixer or whisk. Add in the zucchini and mix by hand.
Add the dry ingredients into the wet, in two additions and mix by hand just until combined.
Scoop into silicone cupcake liners or paper liners. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before serving.
Optional- You can add chopped walnuts or sugar-free chocolate chips over the top.
Note:
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!
These are just some of the great recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Blueberry Pancakes
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Makes 10 Muffins
Macros: Fat 14 grams – Protein 6 grams – Carbs (net) 4 grams
- 1 3/4 cups super fine almond flour
- 1/4 cup Oat Fiber see note below
- 1/4 cup unsweetened cocoa powder
- 3/4 cup of grated zucchini water squeezed out
- 2 eggs
- 2/3 cup sour cream
- 2/3 cup swerve confectioners
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon coffee extract
- 1 teaspoon vanilla extract
- Pinch of salt
-
Preheat oven to 350F.
-
Add the flour, baking powder, oat fiber, cinnamon, cocoa powder and salt to a bowl and whisk together, then set aside.
-
In a separate bowl, add of the wet ingredients (except the zucchini) mix using a hand mixer or whisk. Add in the zucchini and mix by hand.
-
Add the dry ingredients into the wet, in two additions and mix by hand just until combined.
-
Scoop into silicone cupcake liners or paper liners. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before serving.
-
Optional- You can add chopped walnuts or sugar-free chocolate chips over the top.
*Note: The Oat Fiber is really important in this recipe. I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I've baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe). The bag lasts a while because you don't need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.
Hi, this was a very tasty addition to my new low carb lifestyle. I subbed in Greek yogurt in place of the sour cream for more protein. I did notice two things…it seems the instructions for the Swerve are missing, and is all the fat coming from just the almond flour? It seems really high for that, and noticed there’s no oil or other fats added.
I’m glad to hear you enjoyed them! The majority of the fat comes from the almond flour and sour cream. The swerve is part of the wet ingredients, and the videos also shows this as well. But I just changed the verbiage to “all remaining” ingredients, so I hope that helps 🙂 Thanks for your feedback!