Recipe
Zucchini Protein Muffins
40 mins
SERVINGS:12
Ingredients
| 2 | scoops BN Pure Pro |
| 2 | large egg whites |
| 1 | cup zucchini |
| ⅓ | 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 |
| ½ | tsp liquid sweetener |
Method
-
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 mu n cups. Bake for 15 mins or until the top feels firm.
Notes
- Drain the zucchini completely to ensure your desirable texture by squeezing on paper towels and allowing them to dry.
