Low Carb Banana Zucchini Muffins

These Banana Zucchini muffins are so moist, rich, and delicious with absolutely 0 grams of added sugar. The sugar only came from 2 bananas that I used and the optional chocolate chips topping.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Shred zucchini and squeeze out excess moisture. You can use paper towels but it’s best to use a nut milk bag.

Step 2

2. Preheat oven to 325 F (165 C)

Step 3

3. Line muffin pan with muffin cups.

Step 4

4. Whisk mashed bananas, eggs, oil, baking powder, cinnamon, both extracts, and mix together until combined.

Step 5

5. Add flours, salt (to taste), and mix well until combined.

Step 6

6. Fold in shredded zucchini.

Step 7

7. Pour the mixture evenly into the 12 cups of the baking pan.

Step 8

8. If you prefer more sweetness, top each muffin with a sprinkle of chocolate chips but be aware that will add carbs.

Step 9

9. Bake for 22-28 minutes, until fragrant and the center is not wobbly, and a toothpick inserted in the middle comes out clean.

Step 10

10. Let cool for 10-15 minutes. Then lift your banana zucchini muffins out of the pan and enjoy with butter, if desired.