Soft muffins with zucchini, protein, and warm cinnamon, ideal for nutritious snacks or morning treats.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups whole wheat flour
02 - 1 scoop (30 g) vanilla or unflavored protein powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup unsweetened applesauce
09 - 1/4 cup honey or maple syrup
10 - 1/4 cup melted coconut oil or light olive oil
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 1/2 cups grated zucchini, excess moisture squeezed out
13 - 1/4 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, salt, and ground cinnamon until evenly blended.
03 - In a separate bowl, beat eggs thoroughly. Add unsweetened applesauce, honey or maple syrup, melted coconut oil or light olive oil, and vanilla extract. Mix until fully combined.
04 - Fold wet ingredients into dry mixture using a spatula. Stir gently until just combined to avoid overmixing.
05 - Gently fold grated zucchini and chopped nuts (if using) into the batter until evenly distributed.
06 - Divide batter evenly among muffin cups, filling each about two-thirds full.
07 - Place muffin tin in oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove muffins from oven and allow to cool in pan for 5 minutes. Transfer muffins to a wire rack to cool completely.
