These low carb muffins use zucchini and tahini to make them so moist and fluffy! They’re a healthy, dairy, gluten and sugar free breakfast or snack for spring!
Fun to say. Fun to eat.
Not even going to bother lying to you. The only reason that I even decided to test this recipe was because it made my mouth happy to say the two words together.
Seriously. You’re going to be that weird person at your desk all day, snickering to yourself because your brain is going “ZUCHINIIIII TAHINIIIII.”
But, maybe that’s just me.
Good thing I don’t have coworkers. Only my dog can judge me.
In other news, I listened to you guys basically YELLING through the screen in the low carb peanut butter chocolate lava cake recipe, that you wanted more healthy, low carb baking. SOOOOO, these super-ultra-fun-to-say-breakfast-champion-muffins are made with Monkfruit sweetener.
IE: one of my latest obsessions in the sense that it’s zero calories, almost no carbs, is TOTALLY naturally AND AND AND has Z-E-R-O funky aftertaste.
We’ve all experienced sugar free baking before, where we are like YUMMM SO GOOD RIGHT NOW.
Then, 3 seconds later, it’s like NO. JUST NONONONONO.
You understand. I can see you cringing as we remember this very tragic-in-our-mouths life moment TOGETHER.
These muffins are SRSLY tender and fluffy and they have this spicy combination of cinnamon and cardamom that is gonna tingle your taste buds down to your tippy toes. I’m having a moment with cardamom right now. Liiiike, it goes on ALMOST everything I eat.
Those warm flavor profiles are combing with nutty notes of TAHINI that BURST in explosions of flavor goodness and are gonna make yo’ mouth say WHOA.
If you’re like WAIT WHAT TAYLOR? Tahini IN A MUFFIN? ARE YOU CRAY?
Tahini + baked goods = LIKE THIS. (Picture me crossing my fingers to show that they are TIGHT.)
Hold up for a sec’ though. We did not even discuss the ZUCCHINI that is pairing with the TAHINI. (Can’t stop. Won’t stop.)
It’s officially spring time which means you and I are going to be eating gluten free mac and cheese with zucchini noodles, zucchini noodles with everything pesto and fried eggs AND zucchini noodles BBQ chicken casserole left right and CENTER.
Zucchini-in-baking is also a SUREFIRE, 100% FOR REALZ way to add a hefty PUNCH of moisture to your healthy baking goals, without the need for all the oil. <– ORRRR, any oil.
Liiiike, in these chocolate zucchini brownies from Texanerin baking. <–SO GOOD.
Oil free, butter free, sugar free.
BUT NOT TASTE FREE.
Zucchini tahini muffins are going to be the current champion of your heart because:
- Fun to say. We established this.
- Your belly gets that happy-carby-feeling but – PSYCH – low carb!
- They allow morning you, OR afternoon snack you, to feel like some ULTRA healthy, green-food eating person. LIIIKE, potentially before you even put on REAL PANTS.
If that isn’t going to make you feel like a mega champion of all things LIFE, I don’t know what is.
Zucchini Low Carb Muffins with Tahini
These low carb muffins use zucchini and tahini to make them so moist and fluffy! They're a healthy, dairy, gluten and sugar free breakfast or snack for spring!
- 3 Cups Almond meal (10.5 oz)*
- 1 Tbsp Ground cinnamon
- 1 Tbsp Ground Cardamom
- 2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Baking soda
- 1 1/2 Cups Monk fruit sweetener
- 2 Large Eggs
- 1/2 Cup Tahini
- 5 Tbsp Unsweetened vanilla almond milk
- 1 tsp Vanilla extract
- 2 Cups Grated zucchini, packed (about 2 medium zucchinis)
Preheat your oven to 350 degrees and adjust the oven rack to one level below the middle. Spray a muffin pan with cooking spray.
In a medium bowl, stir together the almond meal, cinnamon, cardamom, baking powder, salt and soda and set aside.
In a large bowl, using an electric hand mixer, beat together the monk fruit, eggs, tahini, almond milk and vanilla extract until well combined.
Add the dry mixture into the wet mixture and stir until combined and a thick batter forms. Finally, gently fold in the grated zucchini until evenly mixed.
Divide the mixture between 12 muffin cavities, filling to the top. I like to use a large ice cream scoop, as this gives them that really nice, domed top!
Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool COMPLETELY.
*As with all gluten free baking, PLEASE weigh your flour to ensure accurate results
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 7 POINTS+: 6. OLD POINTS:5
(Per 1 muffin)
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