Combine the first 8 ingredients until well blended.
Stir in zucchini and walnuts.
Spoon batter into greased muffin cups or paper liners.
Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.
Video
Notes
Any sweetener can be used and adjusted to taste.Due to comments of too much liquid and eggy taste, the recipe was reworked in September 2021. The original recipe was written as follows:Ingredients 6 large eggs ⅓ cup coconut oil liquified ½ cup coconut flour ½ cup low carb sugar substitute or 3½ tablespoon of Truvia ¼ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon 1 ½ cup shredded zucchini ½ cup walnuts chopped (optional)Instructions Combine the first 7 ingredients until well blended. Stir in zucchini and walnuts. Spoon batter into greased muffin cups or paper liners. Bake at 350 F for 20-25 minutes or until toothpick inserted in middle of muffin comes out clean.