Sassy Zucchini Bread Protein Muffins

Ingredients


  • 56 g coconut flour (converted: .5 cup + 2 tb)

  • 84 g whey protein powder

  • 1.5 TSP baking powder

  • 1.5 tsp cinnamon

  • .25 tsp nutmeg

  • .25 tsp salt

  • 1 tb coconut oil melted and cooled slightly

  • 2 egg whites room temperature

  • 1 tsp vanilla extract

  • .5 cup plain nonfat Greek yogurt

  • 1 tb pure maple syrup

  • .5 tsp stevia

  • 150 mL unsweetened cashew milk (converted: .5 cup + 2 tb)

  • 1 cup zucchini freshly grated, patted dry

Cooking Instructions


  1. Preheat the oven to 425°F, and lightly coat 8 standard-sized muffin cups with nonstick cooking spray.

  2. Whisk together the coconut flour, protein powder, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla.

  3. Stir in the Greek yogurt until no large lumps remain. Stir in the maple syrup and stevia. Alternate between adding the coconut flour mixture and milk, beginning and ending with the coconut flour mixture, and stirring just until incorporated. (For best results, add the coconut flour mixture in 3 equal parts.)

  4. Let the batter rest for 10 minutes. Gently fold in the zucchini.

  5. Divide the batter between the prepared muffin cups. Bake at 425°F for 11 minutes. Without opening the oven door, reduce the oven temperature to 350°F, and continue baking for an additional 14-17 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

  6. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Sassy Zucchini Bread Protein Muffins

Prep Time: 12 Minutes

Cook Time: 30 Minutes

Total Time: 42 Minutes

Servings: 8

Calories: 72 Per Serving

Meal Type

Nutrition Facts

Serving: 1muffin | Calories: 72kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 120mg | Potassium: 155mg | Fiber: 3g | Sugar: 3g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

Applied Diet Types

Ingredients


  • 56 g coconut flour (converted: .5 cup + 2 tb)

  • 84 g whey protein powder

  • 1.5 TSP baking powder

  • 1.5 tsp cinnamon

  • .25 tsp nutmeg

  • .25 tsp salt

  • 1 tb coconut oil melted and cooled slightly

  • 2 egg whites room temperature

  • 1 tsp vanilla extract

  • .5 cup plain nonfat Greek yogurt

  • 1 tb pure maple syrup

  • .5 tsp stevia

  • 150 mL unsweetened cashew milk (converted: .5 cup + 2 tb)

  • 1 cup zucchini freshly grated, patted dry

Cooking Instructions


  1. Preheat the oven to 425°F, and lightly coat 8 standard-sized muffin cups with nonstick cooking spray.

  2. Whisk together the coconut flour, protein powder, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla.

  3. Stir in the Greek yogurt until no large lumps remain. Stir in the maple syrup and stevia. Alternate between adding the coconut flour mixture and milk, beginning and ending with the coconut flour mixture, and stirring just until incorporated. (For best results, add the coconut flour mixture in 3 equal parts.)

  4. Let the batter rest for 10 minutes. Gently fold in the zucchini.

  5. Divide the batter between the prepared muffin cups. Bake at 425°F for 11 minutes. Without opening the oven door, reduce the oven temperature to 350°F, and continue baking for an additional 14-17 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean.

  6. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

This page is only available to members. Please Sign In or sign up for access.
X
X
X
X