Zucchini Low Carb Muffins with Tahini

Preheat oven to 350ºF and adjust the oven rack to one level below the middle. Spray a muffin pan with cooking spray.

In a medium bowl, stir almond meal, cinnamon, cardamom, baking powder, salt and soda and set aside.

In a large bowl, using an electric hand mixer, beat monk fruit, eggs, tahini, almond milk and vanilla extract until well combined. Add the dry mixture into the wet mixture and stir until combined and a thick batter forms. Finally, gently fold in grated zucchini until evenly mixed.

Divide mixture between 12 muffin cavities, filling to the top. I like to use a large ice cream scoop, as this gives them that really nice, domed top!

Bake until a toothpick inserted in the center comes out clean, about 20–22 minutes. Let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely. Devour!

Note: As with all gluten-free baking, please weigh your flour to ensure accurate results.