I shared with you last week about all the zucchinis I bought from the Farmer's Market and a little photo of the zucchini muffins I was trying to perfect.
Guess what? The recipe has been tested and perfected and you all were begging for the recipe on Instagram. Here you have it - the best ever high protein zucchini muffins made with Kodiak power cake mix and no added sugar (dark chocolate morsels are optional).
If you have been following for a while, you know that I try to keep track of my macros - proof found in the #WIAW series (linking up here). These little muffins aren't any different. I measured out all of the ingredients, weighted them and added them up. Trust me, you can fit these muffins in with any diet.
For this particular batch, I used one yellow zucchini and one green zucchini. I think they both taste the exact same so feel free to use whichever you want. And as a tip, use a machine to shred your zucchini - I used my stand mixer's attachment.
One of my favorite ways to use oatmeal with baking, or even cooking, is to blend it up into almost a powder. I find that oatmeal in it's original form tends to produce a drier product - I even blend up oatmeal when I make my mini turkey meatloaves. If you haven't tried blended oatmeal for cooking (oatmeal flour), I highly recommend that you do.
See, the blended oatmeal gives a smoother finish to the batter. And to take things up a notch I opted for chopped pecans and dark chocolate morsels (both are optional).
I believe dark chocolate can solve all of the world's problems, so the more the merrier. Even with these added in you can still get this little treat to fit into you diet.
If you are not going to use muffin liners, you will need to spray, spray, spray your muffin tray. You can thank me later for this because once the muffins are done in the oven, they will cool a lot quicker if you place them on a cooling tray. I was going to type out cooling rack but that just sounded dirty. Do you call it a cooling rack or tray?
Now look at that beautiful masterpiece. Go, go now and make these!!
High Protein Zucchini Muffins
adapted from Hammertown
- 1 very ripe, mashed banana (I used a frozen banana that I thawed)
- 1 cup shredded zucchini (1 large or 2 medium zucchinis)
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup Kodiak power cakes mix
- 1 scoop protein powder (this is my favorite protein powder)
- 1 cup oatmeal, blended
- 1 & 1/2 teaspoons baking soda
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon cinnamon powder
- 1 ounce chopped nuts
- 1/4 cup dark chocolate morsels
- Preheat oven to 350 degrees F and spray muffin tins
- Mix all wet ingredients together, including the zucchini, with a spoon, electric mixer or stand mixer
- Mix all dry ingredients together in a separate bowl
- Combine dry ingredients slowly into the wet ingredients
- Stir in optional items such as nuts and chocolate
- Equally portion out batter into a 12 count muffin tray
- Bake for 20 minutes or until golden brown
- Cool on cooling tray until you can't wait any longer
Macros per muffin: 134 calories // 5 grams Fat // 18 grams Carbs // 7 grams Protein
Click to Tweet: The most delicious High Protein Zucchini Muffins http://bit.ly/1L7ttSa @KodiakCakes via @atravelingwife #IIFYM #fitfluential
Do you prefer zucchini muffins or zucchini bread?
*Kodiak Cakes did not sponsor this post. I am just a really big fan of their products.