Chocolate Chip Zucchini Protein Muffins

Name: Chocolate Chip Zucchini Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 14 serving
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; 1 TBScacao powder; 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 2 eggs; 2 egg whites; 1 medium ripe banana; 6 TBS coconut sugar; 2 cups grated zucchini; 4 TBS mini semi-sweet chocolate chips3

User Reviews

4.7

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
14
Calories
190 kcal
Course
Snacks

Chocolate Chip Zucchini Protein Muffins

Iris Warren

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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

Servings

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

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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 Information

Show Details

Serving 1g Calories 190kcal (10%) Carbohydrates 18g (6%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Cholesterol 32mg (11%) Sodium 315mg (13%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 190 kcal

% Daily Value*

Serving	1g
Calories	190kcal	10%
Carbohydrates	18g	6%
Protein	8g	16%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Cholesterol	32mg	11%
Sodium	315mg	13%
Fiber	3g	12%
Sugar	10g	20%