These Zucchini Carrot Allulose Muffins are a delightful twist on a classic recipe, perfect for those who manage their sugar intake. The natural sweetness of allulose complements the earthy tones of zucchini and carrot, enhancing the muffins’ flavor without overpowering it. The texture is wonderfully moist, and each bite offers a gentle crunch from the fresh vegetables. The aroma of these baking in the oven is irresistibly comforting, promising a treat that’s as nutritious as it is delicious. Visually, their golden tops and flecks of green and orange make them as appealing to the eye as to the palate.
Ingredients
From Your Pantry:
- Allulose: 3/4 cup
- Whole wheat flour: 1 1/2 cups
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Ground cinnamon: 1 tsp
- Salt: 1/4 tsp
- Eggs: 2
- Vanilla extract: 1 tsp
- Olive oil: 1/4 cup
Additional Grocery Items Needed:
- Fresh zucchini: 1 cup, grated
- Fresh carrots: 1/2 cup, grated
- Walnuts: 1/2 cup, chopped (optional)
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the allulose, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs with vanilla extract and olive oil until smooth.
- Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender.
- Fold in the grated zucchini, carrots, and walnuts (if using) until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Ensure to squeeze out excess moisture from the grated zucchini with a clean kitchen towel to prevent soggy muffins.
- For an extra touch of flavor, add a pinch of nutmeg or swap olive oil with coconut oil.
- Allulose bakes differently than sugar; it may brown quicker, so keep an eye on your muffins as they bake.
Serving Suggestions
Serve these muffins warm with a pat of butter or a dollop of cream cheese for a rich breakfast or a delightful snack. They pair wonderfully with a cup of coffee or tea, making them a perfect addition to any brunch table. For a festive touch, sprinkle a few chopped nuts or a light dusting of powdered allulose on top before serving.
Nutrition Facts per Serving
- Calories: 140
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrates: 21g (Dietary Fiber: 3g, Total Sugars: 5g)
- Protein: 3g
Feel free to share this recipe with friends and family, and don’t hesitate to experiment with different add-ins like chocolate chips or dried fruit to make these muffins uniquely yours. Enjoy the process of creating something healthy and delightful!
