Zucchini Cinnamon Muffins | THM: S

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It feels so good to be back in the kitchen creating new, Trim Healthy Mama recipes! I’ve missed you all! Perhaps I’ll post a pregnancy update later this week, but let’s get straight to these deliciously moist zucchini cinnamon muffins!

My garden is overflowing with zucchini at the moment. I adore the Trimtastic Chocolate Zucchini Cake recipe from the first Trim Healthy Mama Cookbook, but sometimes I want a change from chocolate, and these low-carb muffins are a wonderful alternative! My hubby and kids enjoy them as much as I do!

Ingredients you’ll need:

1/3 cup coconut flour*
1/3 cup almond flour*
1/3 cup golden flaxseed meal*
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp mineral salt
1/4 tsp ground nutmeg
2/3 cup pureed zucchini
1/3 cup xylitol (OR use Gentle Sweet in half the amount)
1/4 cup butter, very soft
4 eggs

* You don’t need any special ingredients to make this recipe, but if you prefer, you can substitute 1 cup of Trim Healthy Baking Blend for the coconut flour, almond flour, and golden flaxseed meal.

These Zucchini Cinnamon Muffins call for 1/2 a cup of xylitol, but I’ve also used 1/3 of a cup – perfect if you like things less sweet. Also, if you don’t have or use xylitol, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.

You’ll notice I’ve called for pureed zucchini instead of shredded. I’m sure shredded will work just as well, but my kids are picky about having green pieces in their food, and it’s less detectable if you puree the zucchini in a blender first. 1-2 small zucchinis should be all you need.

Zucchini Cinnamon Muffins taste good straight out of the oven, but they’re incredible the next day! Toasted with a little butter….oh my! You’d never guess you’re eating on plan!

Yield: 9 muffins

Zucchini Cinnamon Muffins | THM: S

Zucchini Cinnamon Muffins | THM: S

These muffins are the perfect solution to a garden overflowing with zucchini! Moist and flavorful, you'd never guess these zucchini cinnamon muffins are full of protein and low in carbs! A Trim Healthy Mama S.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/3 cup coconut flour
  • 1/3 cup almond flour
  • 1/3 cup golden flaxseed meal
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2/3 cup pureed zucchini
  • 1/3 cup xylitol (OR use Gentle Sweet in half the amount)
  • 1/4 cup butter, very soft
  • 4 eggs

Instructions

  1. Preheat oven to 350 F. Line muffin pan with 9 muffin liners.
  2. In a small bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, and salt together.
  3. In a separate bowl, beat together pureed zucchini, xylitol, butter, and eggs together until smooth. Add in dry ingredients and beat until thick. Divide batter evenly between muffin liners.
  4. Bake at 350 F. for 25 minutes, or until a toothpick comes out clean.

Notes

You can substitute 1 cup of Trim Healthy Mama Baking Blend for the flours and flaxseed meal, if you prefer.

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25 thoughts on “Zucchini Cinnamon Muffins | THM: S”

  1. Would you say this tastes close to zucchini bread? My 16 yo son was talking the othe other day of missing me making zucchini bread.

  2. I made a batch of these and the Pumpkin Muffins last night. If there’s one thing I know my guys will all eat (even when it’s 100 degrees and dripping humid) it’s muffins. Pumpkin and Zuke with choco chips and walnuts. This is four semi-adult men and my Hubs of 20-something years. Convincing them that something is good for them and still a TREAT? Not so easy.

    I was taking the zuke muffins out of the pan when my youngest (17) came over, pulled one out and said “oh look! It’s ruined” and stuffed it in his mouth. I tried to shove him away and he snitched another and tore the paper off and shoved half at me and was all set to eat three more before I shooed him off! My hubs went looking for a snack before bed last night…and I had a hard time making sure he left enough for breakfast in the morning!

    All that to say: we’ve got new winners for Favorite Muffins in the house. Thank you so much!!

  3. Most delicious THM/Keto friendly recipe I’ve tried so far. I’m not picky at all but most recipes I’ve tried have just been ho-hum. My 7 year old grand daughter wanted to come over and have a ‘grandma and Laila’ day and I thought I’d have her help me get some recipes made that I’ve been waiting all week to make. She made brownies from a box and then she helped me with these. We had fun, made great memories and now we are enjoying the fruits of our labors with these fabulous muffins and I don’t feel a bit of guilt, nor do I feel deprived because I can’t have any of her brownies. Thank you Northern Nester for a great go to when I need a pick me up!

  4. Since most muffin tins have 12 muffin ‘cups’, why is the recipe only for 9? Is there a way to increase the quantities to get 12? I’m not math savvy

    • I made 12. They’re not as tall, but you can make whatever size you want really. I don’t use the papers, because I feel like a lot gets left on them. I also use erythritol, and add 1/4 tsp ground clove.

  5. These are delicious – and so much easier simply pureeing the zucchini. I make all my muffins, cupcakes and many casseroles, meatloaves, and entrees using silicone muffin liners. I don’t have to purchase spray all the time and they make great individusl snack size portions for me as well as my little 1 yo caregiver child. It’s so much easier freezing ‘cupcake’ size leftovers,too.

  6. I made them and the taste was very salty. Only change I did was use coconut oil instead of butter but wondering if there is something else I will need to tweek. I guess I’ll try leaving the salt out next time.

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