This recipe is super for using up some of the abundance of zucchini from our summer gardens. These are so tasty and lovely for breakfast, slathered with my spreadable healthy butter (recipe on my blog).  These require very little oil and are still lovely and moist. The muffins will freeze well in a plastic sealed container.

31/cups Gluten-Free Bake Mix 2, OR (625 mL)
  Grain-Free, GF Bake Mix, OR Keto Bake Mix (3 1/2 cups with Keto BM)
2 tsp baking powder
11/tsp cinnamon (7 mL)
1 tsp baking soda (5 mL)
1/tsp nutmeg (2 mL)
1/tsp salt (2 mL)
5 eggs
1/cup light-tasting olive oil (75 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (325 mL)
1/cup granulated sweetener (125 mL)
2 tsp vanilla extract (10 mL)
11/tsp unflavored gelatin, optional (7 mL)
3 cups grated zucchini (750 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2 (OR alternative), baking powder, cinnamon, baking soda,  nutmeg and salt. 

In food processor or in bowl with mixer, process eggs.    Add olive oil, liquid sweetener, granulated sweetener, vanilla and gelatin; process well.  Add dry ingredients; process.  Stir in zucchini.

Fill 18 nonstick, greased muffin cups 3/full.  Bake 25 to 30 minutes or until a dinner knife inserted in a muffin comes out clean.

Yield: 18 muffins
1 muffin
153.9 calories
5.4 g protein
11.8 g fat
0.4 g fiber
5.1 g net carbs 

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