Zucchini Protein Muffins
Summer has definitely arrived, and harvest season is beginning. Gardens here in the Western Rockies are starting to kick off, and with that means zucchini. Lots of zucchini….
If you have ever tried gardening you may have found that there is a trick to many garden vegetables, but squash and zucchini are almost sure to produce in abundance every year.
Unless of course, you are me…
Thanks to squash bugs, birds, and the fact my yard doesn’t have a lot of sun, even growing zucchini has proven difficult for me. The good thing is, that many people around here tend to have an overabundance and are always looking for someone to take some zucchini off their hands.
However, this year my zucchini plants are actually doing fair as long as I am able to keep the squash bugs at bay. Between my plants and some zucchini my mom shared with me, I had enough to begin experimenting with creating a low-carb zucchini bread recipe.
My first try was fair, but I struggled with getting an actual loaf to come seamlessly out of the pan as the bread was fairly heavy. I experimented some more and discovered that muffins were the way to go if I wanted to ensure my bread came out all in one piece.
If you want to try the following recipe in a loaf pan, I would make sure you either use a USA pan or make sure you grease your pan very well and let the loaf cool completely before cooling. However, with as much as I struggled to get a nice clean loaf to come out, I highly recommend just sticking with the muffin tin!
Not only did my muffins come out without a hitch, but they are also much more convenient for an on-the-go breakfast or snack!
Ingredient List
2 Cups Shredded Zucchini
2 1/4 Cups Finely Ground Almond Flour
1/2 Cup Vanilla Protein Powder
1/2 Cup Brown Sugar Substitute
2 1/2 Teaspoons Baking Powder
1/8 Teaspoon Salt
2 Teaspoons Cinnamon
3 Large Eggs
1/2 Cup Butter Melted
1 Teaspoon Vanilla Extract
1/4 Cup Unsweetened Almond Milk
For The Streusel
1/4 Cup Chopped Pecans
1/8 Cup Brown Sugar Substitute
1 Teaspoon Cinnamon
This article wouldn’t be complete without props to Jocko Fuel and their delicious Mölk. Mölk is by far the best protein powder I have found yet, in both flavor and quality of ingredients! There are no unwanted fillers, it’s sweetened naturally with monk fruit, made 100 percent in the US, and it tastes great, making it the obvious choice for me!
I use it almost daily whether it be in my baked goods or as a protein shake, and have not been disappointed with it! If you would like to go ahead and try this fantastic protein powder, go ahead and visit their website at jockofuel.com and sign up for a subscription for 10% off your order as well as free shipping! By signing up for a subscription, you aren’t locked into a subscription of only that flavor and can go into your settings and change both the flavor and product for your next order! I have yet to try anything I didn’t like and I think you will too! I love not having to think about running out of protein and having that regular delivery show up on my doorstep!
However, if you find that this product is not for you, you can always cancel the subscription and go back to a mediocre lifestyle. 😉
How to Make Low Carb Zucchini Mölk Muffins
Begin by preheating your oven to 350° Fahrenheit and greasing a twelve-cup and six-cup muffin tin, or line with cupcake liners.
Next, wash, and shred your zucchini using either a box grater or the grater/shredder attachment on your KitchenAid.
Let the zucchini sit while you mix up the rest of your batter, then drain the excess water before using.
In a large mixing bowl combine the almond flour, protein powder, sweetener, baking powder, salt and cinnamon. Mix together until evenly combined.
Next add the eggs, melted butter, vanilla, and almond milk. Whisk together until evenly mixed and you have a smooth batter. Add your shredded zucchini
and mix again.
In a small bowl make your streusel by mixing the nuts, sweetener, and cinnamon together until evenly distributed.
Pour the batter into your prepared muffin tins, filling each well about 2/3 of the way full. Once all your batter has been distributed in your muffin tins, sprinkle the streusel on top of each muffin.
Bake for 20 to 25 minutes or until the muffins have turned golden brown and the edges have begun to pull away from the pan.
Let your muffins cool completely before removing them from the pan and serving. Enjoy as a dessert, snack, or breakfast!
(Don’t have zucchini? Use yellow squash in place of zucchini! Just make sure you remove any seeds before shredding!)
Zucchini Mölk Muffins
Ingredients
- 2 Cups Shredded Zucchini
- 2 1/4 Cups Finely Ground Almond Flour
- 1/2 Cup Vanilla Mölk
- 1/2 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 2 1/2 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 2 Teaspoons Cinnamon
- 1 Teaspoon Vanilla Extract
- 3 Large Eggs
- 1/2 Cup Unsalted Butter (melted)
- 1/4 Cup Unsweetened Almond Milk
For The Streusel
- 1/4 Cup Chopped Pecans
- 1/8 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 1 Teaspoon Cinnamon
Instructions
- Begin by preheating your oven to 350° Fahrenheit and greasing a twelve-cup and six-cup muffin tin, or line with cupcake liners.
- Next, wash, and shred your zucchini using either a box grater or the grater attachment on a KitchenAid.Let the zucchini sit while you mix up the rest of your batter, then drain the excess water before using.
- In a large mixing bowl combine the almond flour, protein powder, sweetener, baking powder, salt, and cinnamon. Mix together until evenly combined.
- Next add the eggs, melted butter, vanilla, and almond milk. Whisk together until evenly mixed and you have a smooth batter. Add your shredded zucchini and mix again.
- In a small bowl make your streusel by mixing the nuts, sweetener, and cinnamon together until evenly distributed
- Pour the batter into your prepared muffin tins, filling each well about 2/3 of the way full. Sprinkle the streusel on top of each muffin.
- Bake for 20 to 25 minutes or until the muffins have turned golden brown and the edges have begun to pull away from the pan.Let your muffins cool completely before serving. Enjoy as a dessert, snack, or breakfast!
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