Protein Muffins: Delightfully Spiced Zucchini & Pumpkin Treats
These protein muffins are packed with nutritious ingredients like zucchini and pumpkin, offering a guilt-free indulgence for breakfast or a snack.
Equipment
- Muffin tin
- - Mixing bowls
- Whisk
- - Measuring cups
- - Measuring spoons
Ingredients
For the Muffins
- 1 ½ cups Whole Wheat Pastry Flour Can substitute with almond flour for a gluten-free option
- 1 scoop Vanilla Protein Powder Use a different flavored protein for added variety
- 2 tsps Baking Powder Ensure it’s fresh for the best results
- ½ tsp Salt Balances the sweetness
- 1 tsp Ground Spices (Cardamom, Cinnamon, Ginger, Nutmeg, Cloves, Allspice) Adjust to your liking
- 1 cup Pumpkin Puree Applesauce can be used as a substitute
- ½ cup Coconut Sugar Brown sugar or maple syrup can work as replacements
- ¼ cup Melted Coconut Oil Unsalted butter or vegetable oil can be alternates
- 1 large Egg For a vegan option, replace with a flaxseed egg
- ½ cup Plant-Based Milk Any non-dairy milk alternative will do
- 1 cup Shredded Zucchini Ensure it’s well-drained to avoid sogginess
Instructions
How to Make Protein Muffins
- Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with muffin liners or greasing it for easy release.
- In a large mixing bowl, whisk together the whole wheat pastry flour, vanilla protein powder, baking powder, spices, and salt until evenly combined.
- In another bowl, mix together the pumpkin puree, coconut sugar, melted coconut oil, and egg until smooth.
- Pour in the plant-based milk and vanilla extract to the pumpkin mixture, stirring until fully integrated.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
- Gently fold in the well-drained shredded zucchini.
- Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
- Place the muffin tin in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy warm with a smear of almond butter for an extra treat!