Zucchini Muffins

Yummy Protein Zucchini Muffins

Mildly sweet and extra protein to keep you full! No inflammatory oils or processed sugar! Keep reading for the recipe!

High protein zucchini muffins with the help of greek yogurt and protein powder! If you’re like me and people are dropping their extra garden zucchinis off at your doorstep, you’re looking for a way to use them all! Plus, it’s the perfect late summer muffin recipe!

Ingredients:

1/3 cup melted coconut oil

1/2 cup honey

1 large egg

1/2 cup plain greek yogurt

1 1/2 teaspoons pure vanilla extract

1 1/2 cups whole wheat flour

1 scoop vanilla protein powder [this is the one I use]

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 cup zucchini shredded

Directions:

1) Preheat oven to 350 and prep your muffin tins

2) Whisk the oil, honey, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid over mixing. Fold in the zucchini.

3) Spread batter into the prepared muffin pan. Bake for 15-20 minutes. Baking times vary, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. If you find the top is browning too quickly in the oven, loosely cover it with aluminum foil.

4) Remove from the oven and set on a wire rack. Allow to cool completely before serving. Cover and store leftovers bread at room temperature for up to 5 days.

Let me know if you make them!

XO

Sarah