My Awesome Chocolate Zucchini Protein Muffin Recipe
- Alyson Jenkins
- May 3, 2017
- 2 min read
For the past year, I've been using the same paleo protein muffin recipe. I loved it because it's fast, easy, and tastes delicious! However, when I calculated the Macro and calorie count for my Rockin' Body meal plan, I discovered it had over 200 calories per muffin! It was low in carbs, but the calories from fat were just too high for me. So I decided to take all the ingredients I loved from the recipe and tweak it. The result is my own recipe that's just as easy, delicious, packs in more protein and stays under 100 calories per muffin. Now my own taste-test approval is one thing, so I decided to put it to the REAL test - my kids. They devoured them and cried for more before bed, which means they do actually taste good! Full disclosure: I did put chocolate chips in for the kids muffins, so yes they are even more delicious with the added chocolate, however it is added calories and I think they still taste great without them!
MACROS: 18% protein/ 36% fat /46% carbs
100 calories per muffin
YIELD: 12 muffins
Ingredients:
1 medium zucchini
2 brown bananas
2 eggs
1/4 cup chick peas (drained from can)
1/4 cup natural peanut butter
1/4 cup cocoa powder
1 scoop VEGA protein powder (i used chocolate flavour)
1/8 cup honey
2 tbsp coconut flour
1 tsp baking soda
1 tsp apple cider vinegar
1 tsp salt
1 tsp natural vanilla
preheat oven to 375 degrees Fahrenheit
You will put all the ingredients in a food processor, adding the bananas, chickpeas and zucchini first until smooth then add the rest of the ingredients and process until smooth and pour into muffin tins (I use a silicone muffin tray and it works fantastic with no sticking and no mess). Turn the oven down to 350 degrees Fahrenheit and cook muffins for 25 minutes.
Taadaa! Done! Now you have healthy, delicious protein muffins and only one mixing bowl and the muffin tray to wash! Enjoy these babies after a hard workout to get some protein and a little extra love...
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