These zucchini protein muffins contain chocolate. Plus they’re a great source of protein, gluten free and aren’t filled with crap. Oh! and they taste Uh-mazing. Instead of using oats, or other grain rich flours I decided to use almond flour.
One of the biggest struggles to eating healthy is finding grab and go breakfast, and snack options. Sure, there are lots of products on the market, but most of them are crazy over processed, contain high amounts of sugar, and aren’t protein dense.
I’m very excited to share a new almond flour, protein muffin recipe that my family can’t keep their hands off of! These muffins contain an extra dose of veggies, AND a dose of Orgain Organic protein powder. These little guys are great fresh out of the oven, the freezer for future snacks or the fridge (to meal prep for a full week ahead).
I chose to incorporate Vanilla Bean Orgain Organic Plant-based Protein into this recipe because of it’s high-quality organic ingredients including brown rice, hemp, chia, and pea proteins. There isn’t a laundry list of additives or ingredients that I’m unsure how to pronounce either. BIG win for this label-reading mama.
This guy loves to help bake!
Now On to the Muffin Recipe…
2.5 cups almond flour
1/2 cup plant based protein powder (Orgain)
1/3 cup natural honey
4 tbsp. melted organic butter
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 cup shredded/grated drained zucchini (about 1 large sized zucchini)
3/4 cup gluten free chocolate chips (optional)
- Preheat oven to 325 degrees F.
- Lightly grease muffin pan or line with cups. ( I’ve used both mini muffins and large tins)
- In a medium mixing bowl combine almond flour and protein powder.
- Shred or grate your zucchini. (I’d used a food processor or a box grater for this)
- Be sure to place your zucchini inside a thin kitchen cloth and squeeze out all of the excess water over the sink.
- In a separate medium mixing bowl or stand mixer combine eggs, honey, butter, vanilla, baking soda and salt.
- Fold in the almond flour mixture and strained zucchini. The batter will be relatively firm.
- Gently mix in the chocolate chips. (optional but so yummy)
- Place the batter inside the greased muffin tin. (making about 12 regular sized, and 24 mini muffins)
- Bake for 20-25 minutes. The mini muffins take about 19 minutes in my oven. (be sure to check at around the 15 minute mark just in case)
- let cool, and serve!
If you don’t have time to make muffins just yet. I highly recommend mixing up a little Orgain protein powder with almond milk. It has a smooth, creamy texture that doesn’t disappoint. #PoweredbyOrgain