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Low-Sugar and Flourless Zucchini Muffins with Pecans (Gluten-Free)
KALYN'S KITCHEN12Ingredients
55Minutes
210Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup blanched almond flour (not the same as almond meal)
- 1/4 tsp. salt (I used fine grind sea salt)
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon (I used Cassia Cinnamon from The Spice House)
- 1 large eggs
- 1 egg whites
- 1/3 cup splenda (or sugar)
- 1 Tbsp. brown sugar (or use 1 T more Splenda if you prefer)
- 1 Tbsp. canola oil (or grapeseed oil)
- 1 Tbsp. buttermilk (could probably use milk, but I haven't tried it)
- 3/4 cup zucchini (grated raw, wring out moisture slightly and loosely pack into measuring cup)
- 1/2 cup chopped pecans
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium230mg10% |
| Potassium105mg3% |
| Protein6g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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