Zucchini Protein Muffins

40 mins



2 scoops BN Pure Pro
2 large egg whites
1 cup zucchini
cup flour
⅓ cup milk
½ Greek yoghurt
1 tbsp maple syrup
1 tbsp coconut oil, melted
1 ½/ tsp baking powder
1 ½ tsp cinnamon
1 tsp vanilla extract
tsp liquid sweetener


  • Step 1

    Preheat the oven to 180°C.

  • Step 2

    Mix the flour, BN Pure Pro, baking powder, cinnamon, and nutmeg in a large bowl.

  • Step 3

    Mix the coconut oil, egg whites, vanilla extract, Greek yoghurt, maple syrup, and stevia in another bowl.

  • Step 4

    Slowly add the wet mixture to the dry mix - stirring until incorporated.

  • Step 5

    Finely grate your zucchini and pat dry. Gently fold the zucchini into the mixture.

  • Step 6

    Divide the batter between the mun cups. Bake for 15 mins or until the top feels firm.


  • Drain the zucchini completely to ensure your desirable texture by squeezing on paper towels and allowing them to dry.