Low-Sugar and Flourless Zucchini Muffins with Pecans (Gluten-Free)
- 1 cup blanched almond flour (not the same as almond meal)
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1 large egg
- 1 egg white
- 1/3 cup Splenda (or sugar)
- 1 T brown sugar (or use 1 T more Splenda if you prefer)
- 1 T canola oil or grapeseed oil
- 1 T buttermilk (could probably use milk, but I haven't tried it)
- 3/4 cup grated raw zucchini, wring out moisture slightly and loosely pack into measuring cup
- 1/2 cup chopped pecans
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pecans (1/2 cup)
- Zucchini, raw (3/4 cup)
- Cooking & Baking
- Almond flour (1 cup)
- Baking soda (1/2 tsp.)
- Brown sugar (1 T)
- Canola oil or grapeseed oil (1 T)
- Cinnamon, ground (1/2 tsp.)
- Salt (1/4 tsp.)
- Splenda (1/3 cup)
- Dairy
- Buttermilk (1 T)
- Refrigerated
- Egg, large (1)
- Egg white (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Published September 24, 2009 (3 years ago).
14 people saved this recipe.
