The season is changing, you can feel it in the air. Cooler temperatures, leaves turning orange and the stifling humidity has vacated the premises.
There is something about fall that makes you want to dive into baking, right? Maybe it’s just a chance to turn on the oven and heat up the house! Or perhaps fill the room with the scent of delicious pumpkin spice…… too soon?!?
These muffins were perfect. Despite using a little whey protein, the texture was unreal. Moist, melt in your mouth kind of unreal. To be honest, I ate them too soon. If I had let them cool, I might have enjoyed them even more.
The longest part of the prep is grating or blending the zucchini. If you use a blender, just make sure you don’t make it too mushy. Once you have blended the zucchini, make sure you pat it dry or drain some of the water through a sieve. This is important!
There are numerous modifications you can make to the recipe below. Switch out the protein powder flavor, or brand, or leave it out all together and use a little more flour. Add different spices, some butter for more fat, you name it. If you leave them as is, they are perfect!
-1/2 cup of egg whites
-300 grams of zucchini
-56 gram of coconut flour
-100 grams of banana
-60 grams of protein powder (Used chocolate, by Rivalus)
-1 tsp of baking powder
-dash of baking soda
-pumpkin spice to taste (I used about 2 tsp)
Heat your oven to 350 F. Prep your muffin tray with a non stick spray or use a non stick pan. Combine your dry ingredients and set aside. Whisk your eggs and egg whites, and blend in your mushed banana. Add your zucchini to this and mix until combined. Fold in your dry ingredients, but don’t over mix. Just make sure everything is blended. Pour into muffin tray and cook for 30 minutes.
This recipe yielded 6 large muffins.
1 muffin contains