ZUCCHINI PROTEIN MUFFINS
This recipe makes wonderful muffins that are not just great for breakfast and starting your day, but could in a pinch double as dessert. They taste so good! The zucchini gives these muffins extra moisture and the whey protein amps up the protein content to the equivalent of having 1 egg in each muffin.
The sweetness of these zucchini muffins is enhanced with the chocolate chips. If you prefer you can make this into a zucchini bread by putting the batter in a parchment-lined 8 x 4 inch loaf pan. Such a treat to wake up to these muffins. They are great at room temperature as well as chilled.
If you prefer you could use chopped walnuts or pecans instead of chocolate chips.
No need for special equipment as the wet ingredients are simply added to the dry ingredients and mixed by hand.
If you decide to use coconut-oil instead of olive oil, use 3 tbsp (45 mL). You can use muffin liners in the muffin tin, if desired.
Keep leftover muffins in an airtight container in the fridge. Even kids may be fooled by these delicious muffins as the zucchini is not obvious in them. Sometimes it is difficult to get kids to eat enough veggies and this is one way to get some into them without being obvious.
Instead of the usual teaspoon vanilla extract, I added a little more. If you like you could add an pinch of nutmeg. Substitutions are always possible, but remember I test the recipe as written.
INGREDIENTS:
13/4 cups Gluten-Free Bake Mix 2, OR(425 mL)
2 cups Keto Bake Mix (500 mL)
1/4
cup vanilla whey protein powder (60 mL)
1 tsp cinnamon (5 mL)
3/4
tsp baking powder (3 mL)
1/2
tsp baking soda (2 mL)
1/4
tsp salt (1 mL)
1/3
cup light olive oil (75 mL)
2 large eggs
Liquid sweetener to equal 3/4 cup sugar (175 mL)
2 tbsp allulose (30 mL)
2 tbsp cream (30 mL)
11/2 tsp vanilla extract (7 mL)
11/2 cups grated zucchini (375 mL)
1/2
cup sugar-free chocolate chips, divided (125 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In
large bowl, combine, Gluten-Free Bake Mix 2, OR Keto Bake Mix, vanilla whey protein
powder, cinnamon, baking powder, baking soda and salt. In another bowl, combine olive oil, eggs, liquid
sweetener, allulose, cream and vanilla extract; whisk well. Add to a well in the dry ingredients. Stir to combine and stir in zucchini plus 1/3
cup (75 mL) chocolate chips.
Using
an ice cream scoop fill 11 greased muffin cups and sprinkle the tops with the remaining
chocolate chips. On quick bake oven cycle
bake 15 minutes or otherwise 20 minutes or until toothpick or cake tester comes
out clean and the tops of the muffins are golden brown.
Yield: 11 muffins
1
muffin
202.7
calories
5.9
g protein
15.6
g fat
0.2 g fiber
4.9
g net carbs