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Low Carb Morning Glory Muffins
by Patty Wallace
by Patty Wallace
2 tablespoons dried currants
1/2 cup unsweetened dried shredded coconut (coarse shred works better)
1/2 cup DaVinci sugar-free syrup (vanilla or spice blend will work)
1/2 cup flaxseed meal
1 cup Yeast Bread Flour Replacement (or other low-carb flour substitute)
1/2 cup almond meal
1/3 cup erythritol
1/3 cup Splenda granular
1/2 teaspoon Zero-Carb Syrup Base (sweetness of 1/3 cup sugar)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups coarsely grated zucchini
1/2 medium granny Smith apple, peeled, cored & grated
1/2 cup chopped pecans
3 large eggs
2/3 cup peanut oil
2 teaspoons vanilla extract
Soak currants in hot water to cover for 30 minutes. Drain thoroughly.
Combine coconut and DaVinci syrup in a small bowl and let sit until coconut absorbs the syrup.
Preheat oven to 350°F. Generously grease sixteen 1/2-cup muffin cups or line with paper baking cups.
Mix flaxseed meal, almond flour, flour substitute, baking soda, cinnamon and salt in bowl.
Combine currants, zucchini, apple, nuts, and coconut in another bowl.
Beat eggs with Splendas and erithrytol. Beat in oil and vanilla. Add flour mixture and stir until just combined. Fold in zucchini mixture. Divide batter among muffin cups. Bake until muffins are golden brown and tester inserted in centers comes out clean, 20 to 22 [25 to 35] minutes. Cool 5 minutes. Remove from pan. Serve at room temperature.
Servings: 16
Nutrition Information (per serving):
Calories: 197
Fat: 16g
Protein: 6g
Carbohydrates: 15g
Dietary Fiber: 5g
Net Carbs: 10g
This recipe is courtesy of The LowCarbRecipeBox http://health.groups.yahoo.com/group/LowCarbRecipeBox/
If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!
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