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Zucchini Chocolate Protein Muffins

10 mins prep.
36g Protein
7g Fiber
13g Fat
49g Carbs

INGREDIENTS (3 Servings)

  • 4 scoops (3.5 oz / 100g) chocolate whey protein powder
  • ½ cup (2.1 oz / 60g) certified gluten-free oat flour
  • 6 tbsp (1 oz / 30g) raw cacao powder
  • 6 tbsp (2.5 oz / 72g) coconut sugar
  • 1 tsp baking powder
  • 2 large eggs
  • 1 tbsp coconut oil, melted
  • ⅔ cup (5.4 fl. oz.) water
  • 1 medium zucchini (7 oz / 200g), finely shredded

DIRECTIONS

  • Preheat the oven to 350°F. Line 9 cups of a standard 12-cup muffin tin with paper liners.
  • In a large bowl, whisk protein powder, oat flour, cacao powder, coconut sugar, and baking powder.
  • In a medium bowl, whisk eggs, melted coconut oil, and water.
  • Pour wet ingredients into dry. Stir with a spatula until no dry flour remains.
  • Fold in shredded zucchini.
  • Fill each lined cup ⅔ full.
  • Bake 20 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in the tin 5 minutes. Transfer to a wire rack and cool 10 minutes.
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FOR PICKY EATERS

  • Shred the zucchini on the smallest holes of a box grater. It melts into the chocolate and no green specks show. Top each muffin with a few mini chocolate chips before baking. 

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Zucchini Chocolate Protein Muffins 3 servings (9 muffins total)
36 g 7 g 13 g 49 g
4 scoops (3.5 oz / 100g) chocolate whey protein powder 1/2 cup (2.1 oz / 60g) certified gluten-free oat flour 6 tbsp (1 oz / 30g) raw cacao powder 6 tbsp (2.5 oz / 72g) coconut sugar 1 tsp baking powder 2 large eggs 1 tbsp coconut oil, melted 2/3 cup (5.4 fl. oz.) water 1 medium zucchini (7 oz / 200g), finely shredded

Preheat the oven to 350°F. Line 9 cups of a standard 12-cup muffin tin with paper liners.

In a large bowl, whisk protein powder, oat flour, cacao powder, coconut sugar, and baking powder.

In a medium bowl, whisk eggs, melted coconut oil, and water.

Pour wet ingredients into dry. Stir with a spatula until no dry flour remains.

Fold in shredded zucchini.

Fill each lined cup 2/3 full.

Bake 20 minutes, until a toothpick inserted in the center comes out clean.

Cool in the tin 5 minutes. Transfer to a wire rack and cool 10 minutes.