Zucchini Spice Muffins
THM E, low fat, sugar free, gluten/dairy/nut free (allergy info for muffins only without toppings)
Serves: 16 muffins (2-3 per serving)
  1. Mix the ingredients together well with a hand mixer. Taste and add some extra sweetener (preferably a granulated sweetener like THM Super Sweet Blend or Gentle Sweet) if the batter isn't sweet enough for you.
  2. Fill greased muffin tin holes with ¼ cup of batter each.
  3. Bake at 375* for 20 minutes or until a toothpick comes out cleanly. I prefer these muffins cold out of the refrigerator (the sweetness and flavor really develops after refrigeration), but they're also good toasted and topped with a smidgen of butter and a few sugar-free chocolate chips. (Keep your added fat to 5g per serving or less to stay within THM E boundaries.)
*We grate and freeze zucchini in 2-cup bags during the summer, so I used one of those bags that I thawed - liquid and all. Freshly grated zucchini should work as well, but it may not break down as much in the muffins.
-Molasses is acceptable on the THM plan in small amounts (up to ¼ tsp. per serving) for flavor.
-I make my own oat flour by grinding old-fashioned oats in a coffee grinder or high-powered blender.
Recipe by Briana Thomas at https://www.briana-thomas.com/zucchini-spice-muffins/