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Chocolate Zucchini Protein Muffins

Chocolate Chip Zucchini Protein Muffins

Course: Snacks
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 14
Calories: 190kcal
Author: Ashley
Chocolate Chip Zucchini Protein Muffins are flourless, oil-free, refined sugar-free, and also made with dairy-free chocolate chips!
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Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 315mg | Fiber: 3g | Sugar: 10g