Healthy Zucchini Muffins
Zucchini muffins lightened up with whole wheat flour and Greek yogurt and loaded with protein.
Servings: 12 Servings
Ingredients
- 2 Cups White whole wheat flour or whole wheat pastry flour
- 1 Tsp Baking powder
- 1 Tsp Baking soda
- 1 Scoop Whey Protein vanilla flavor
- 1/2 Tsp Cinnamon
- 1/2 Cup Coconut sugar or low-calorie sweetener equivalent
- 1 5.3 ounces Container vanilla or plain Greek yogurt
- 1 Tsp Vanilla
- 2 Tbsp Melted coconut oil
- 1 Cup Unsweetened almond or coconut milk
- 1 1/2 Cups Finely grated zucchini
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl combine flour, baking powder, baking soda, protein powder, and cinnamon. Stir until the ingredients are evenly combined.
- In another medium bowl, mix together the egg and sugar. Then stir in the Greek yogurt, vanilla extract, coconut oil, and almond milk.
- Add the wet ingredients into the dry ingredients. Stir until all the ingredients are just combined - do not over mix.
- Fold in the grated zucchini.
- Spray a 12 cup muffin pan with cooking spray or line the pan with paper muffin liners. Divide the batter among the 12 cups.
- Bake for 18 - 20 minutes or until a toothpick inserted into a muffin comes out clean. Cool in pan for 3 minutes then finish cooling on a wire rack.
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 151mg | Potassium: 109mg | Fiber: 2g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 2.8mg | Calcium: 62mg | Iron: 0.6mg