Muffins are serious comfort food in my books! Add the dry ingredients to the wet and stir until combined well. Glad it’s still stick in your head . And yes, I had ‘zucchini tahini’ going through my head all morning! If you don’t have monkfruit and want to give a different sweetener a try, I say go for it! I’m so intrigued by this flavor combo! Wow! Have a great day! If you don’t have monkfruit and want to give a different sweetener a try, I say go for it! Thanks Denisse! Divide the mixture between 12 muffin cavities, filling to the top. Here are some changes I made to make them better for you: Instead of the typical all purpose flour you will find in most muffin recipes, I opted out and went for almond meal instead! Many muffin recipes are loaded with sugar, but THESE low carb zucchini muffins are just as yummy without all the sugar! These sugar-free zucchini muffins are a healthy and safe snack for school lunches or the perfect keto treat. See Disclosure ARE YOU CRAY? These are sooooo sickenly sweet….and I love sweet…but this is far too much. Subscribe To Get This Awesome Freebie And Have New Recipes Delivered Right To Your Inbox! Set aside. Preheat oven to 350° (180°C). (Privacy Policy) *, My mind keeps saying zucchini tahini on repeat now lol! We did not even discuss the ZUCCHINI that is pairing with the TAHINI in these keto low carb muffins with almond flour. To make a keto chocolate zucchini loaf, spoon the batter into a small parchment lined loaf pan and bake for 30-35 minutes, or until the center is set. SO funny..I literally JUST tested a date sweetened muffin! Decrease the amount of almond flour to 1 3/4 cups and add 1/4 cup coconut flour, oat flour, or gluten free flour. Add the almond meal, cinnamon, cardamom, baking powder, salt and soda to a medium bowl and stir until combined. If you want to make a double batch for those busy mornings, or have leftovers you want to save for later, fear not! That helps faith-filled women lose what weighs them down! Set aside. Simply store them in an airtight zip-locked freezer bag or a freezer safe airtight container. They are tender, delicious, the perfect size for a snack anytime of day, or for a breakfast when you run out of time in the mornings on the way out the door! Preheat your oven to 350 degrees and adjust the oven rack to one level below the middle. Just remember almond meal is much different than other flours if you make them – it’s not a one to one switch! I’m having a moment with cardamom right now. Won’t stop.). HAPPY FLUFFY muffins? Spray a muffin pan with cooking spray. In a large bowl, using an electric hand mixer, beat together the monk fruit, eggs, tahini, almond milk and vanilla extract until well combined. Download the FREE Body, Mind & Soul Guide that helps faith-filled women lose what weighs them down! Feel free to lower the amounts used to suit your personal preference. This post may contain affiliate links, but I would only recommend products I love. Add the coconut oil, maple flavored syrup, and eggs, and mix until well combined. (Can’t stop. Moist and chocolaty low carb Chocolate Zucchini Muffins made from coconut flour. Notify me via e-mail if anyone answers my comment. Combine all ingredients except the zucchini in a bowl or a food processor and mix well. As much as I lurveee zucchini bread/muffins, I can imagine the addition of tahini making them even better! Subscribe to get this awesome freebie and new recipes delivered straight to your inbox! The amount of cardamom is waaaaay too much….very overpowering. This looks amazing! Spoon the almond flour into the measuring cup, then level.