My favourite grain-free, low-carb muffin

Author: Dr. Michelle Durkin on 9 August 2016

iffoodcangobadHave you ever gone to Tim Horton's and decided to get the whole grain blueberry muffin instead of the doughnut because you are trying to eat healthier?

Guess what... the muffin is actually a little cake, packing a whole 57 g of carbs (aka sugar) with half of those carbs being pure white sugar. The doughnut is not that much better coming in at 48 g of carbs.

So when I'm looking for that muffin taste without all the sugar I make this recipe instead.


Zucchini Muffins:


1 cup of almond butter
1 1/2 cups zucchini, julienned 1/3 cup of honey
1 egg
1 tsp of vanilla
1 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of nutmeg


Preheat oven to 350 degrees.
Combine all the ingredients into a large bowl and mix thoroughly. Pour into lined muffin cups.
Bake for 30 minutes, or until a toothpick comes out clean. Makes 12 muffins

For brownies:

Pour batter into lined 9x9 baking pan. Bake 35-40 minutes, or until a toothpick comes out clean.

Now I would love to hear from you! What is one substitution you are making to eat less sugar, grains, or carbs in your diet? Leave a comment below and share this recipe with family and friends. I look forward to next week's article on Doctor as Teacher Tuesday.

2 Replies to “My favourite grain-free, low-carb muffin”


I frequently use honey and maple syrup as sugar substitutes. As well, I bake with ground flaxseed, coconut flour, and ground nuts.

Dr Michelle Durkin ND

Those are great options as well Sandra!

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