- 3/4 cups Gluten-Free Old Fashion Rolled Oats1 processed into flour
- 1 1/2 cups Almond Flour2
- 1/2 cup chocolate protein powder (I usedthis)
- 1 TBScacao powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 2 egg whites, or 6 TBS liquid egg whites
- 1 medium ripe banana, mashed well
- 6 TBS coconut sugar (or brown sugar)
- 2 cups grated zucchini, about 2 medium
- 4 TBS mini semi-sweet chocolate chips3
- Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper liners, or use a silicone muffin pan, no need to spray.
- In a small food processor, grind your oats into a flour.
- Add oat flour, almond flour, protein powder, cacao, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir until well combined, set aside.
- In a medium bowl, whisk the eggs and egg whites together. Add in your mashed banana and coconut sugar, stir until combined.
- Add the wet ingredients to your large bowl of dry ingredients. Stir until the batter has just come together.
- Slightly press some liquid out of the grated zucchini, either using your hands or soaking with a paper towel. Add the zucchini to the rest of the batter and stir until evenly distributed.
- Add in your chocolate chips.
- Evenly distribute batter among the muffin tins, filling about 3/4 of the way full. Bake for 18-20 minutes, or until edges have lightly browned and inserted toothpick comes out clean. Mine took 18 minutes. Recipe yields 12-15 muffins (I got 14).
If using a silicone muffin pan, allow the muffins to cool for at least 20 minutes before removing from pan.
- Store in airtight container in fridge up to 7 days.
1 If you aren’t gluten-free, feel free to sub regular whole oats.
2 Almond flour is best here but meal can be subbed.
3 If you aren’t dairy-free, feel free to use regular baking chips.
note: The batter may seem very wet, if you didn’t press out all of your liquid from the zucchini. My batter was pretty wet, with a medium thick-ness, and my muffins turned out fine. The zucchini helps keep them super moist since there is no added oils!
Because these muffins are so moist, I recommend storing them in the fridge. They should keep 5-7 days. They can also be kept in the freezer up to 1 month.
- Serving Size: 1
- Calories: 190
- Sugar: 10
- Sodium: 315mg
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7g
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 8g
- Cholesterol: 32mg