Keto Zucchini Muffins

Keto Zucchini Muffins are a moist, flavorful, and satisfying low-carb option for breakfast, snacks, or meal prep. Made with coconut flour, protein powder, and warm spices, these naturally gluten-free muffins deliver on both taste and nutrition. With a soft texture and subtle sweetness, they’re a great way to enjoy the goodness of zucchini while sticking to a keto lifestyle.

Why You’ll Love This Recipe

• Low in carbs, high in flavor

• Naturally gluten-free and grain-free

• Great way to use up extra zucchini

• Packed with protein to keep you full longer

• Warm spices add comforting flavor

• Moist texture without needing traditional flour

• Easy to make and meal-prep friendly

• Kid-approved and lunchbox ready

• Customizable with mix-ins like nuts or chocolate chips

• Freezer-friendly for convenient storage

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups (196g) shredded zucchini (about 1 medium zucchini)

• ⅔ cup (71g) coconut flour

• ½ cup (91g) brown sugar replacement

• ⅓ cup (36g) unflavored whey protein powder (or egg white protein)

• 2½ teaspoons baking powder

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• ⅛ teaspoon cloves

• 5 large eggs

• ⅓ cup (76g) melted butter or melted coconut oil

• 3–4 tablespoons water

• ½ cup (118g) chopped walnuts, pecans, or chocolate chips (optional)

Directions

1. Place shredded zucchini in a sieve over the sink and sprinkle lightly with salt. Let it drain for 1 hour, then squeeze out as much moisture as possible.

2. Preheat oven to 350ºF (175ºC). Line a 12-cup muffin pan with parchment or silicone liners.

3. In a large mixing bowl, whisk together coconut flour, brown sugar replacement, protein powder, baking powder, cinnamon, cloves, and salt.

4. Add in the drained zucchini, eggs, melted butter or coconut oil, and 3 tablespoons of water. Stir until combined. If the batter is too thick, add another tablespoon of water. The batter should be thick but scoopable.

5. Fold in chopped nuts or chocolate chips, if using.

6. Divide the batter evenly among the 12 muffin cups.

7. Bake for about 25 minutes, or until the tops are lightly browned and firm to the touch.

8. Let muffins cool in the pan before serving.

Servings and timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 205 kcal per muffin

Variations

• Nut-Free: Omit nuts and use sugar-free chocolate chips or seeds instead.

• Dairy-Free: Use melted coconut oil instead of butter and dairy-free protein powder.

• Spice It Up: Add nutmeg or ginger for more spice depth.

• Savory Version: Omit sweetener and spices, and add shredded cheese and herbs.

• Zucchini-Carrot Blend: Use half shredded zucchini, half grated carrot for added color and sweetness.

• Mini Muffins: Use a mini muffin tin and bake for 15–18 minutes.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keep in the fridge for up to 1 week in a sealed container.

• Freezer: Freeze cooled muffins for up to 2 months. Wrap individually or store in a freezer bag.

• Reheating: Warm in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Are these muffins really keto-friendly?

Yes, they are made with low-carb ingredients like coconut flour and a sugar-free sweetener, making them suitable for a ketogenic diet.

Can I use almond flour instead of coconut flour?

Not directly — coconut flour is much more absorbent. Substituting would require adjusting the recipe significantly.

What protein powder works best?

Unflavored whey protein or egg white protein are ideal for maintaining structure and a neutral flavor.

Can I skip the protein powder?

You can, but the texture may be denser. Consider adding 1–2 more tablespoons of coconut flour in its place.

Why do I need to drain the zucchini?

Zucchini contains a lot of water, which can make the muffins soggy if not drained properly.

Can I make these muffins sweeter?

Yes, feel free to add more sweetener to taste, depending on your preference and the type used.

Are these muffins freezer-friendly?

Yes, they freeze well. Wrap individually and store in a freezer bag for quick grab-and-go options.

Can I add fruit to these muffins?

Small amounts of berries can be added, but keep in mind the carb count if you’re following a strict keto plan.

Do I have to use muffin liners?

Parchment or silicone liners are recommended to prevent sticking, especially since these muffins are lower in fat from flour.

Can I use a different oil instead of butter?

Yes, melted coconut oil or avocado oil both work well as substitutes for butter.

Conclusion

Keto Zucchini Muffins are a delicious and convenient way to enjoy a low-carb treat without sacrificing flavor or texture. With warm spices, a moist crumb, and just the right amount of sweetness, they make a perfect breakfast or snack for anyone following a keto or gluten-free lifestyle. Easy to make and endlessly adaptable, they’ll quickly become a staple in your kitchen.

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