Adding zucchini to sweet muffins is a delicious and easy way to get in your veggies!
Our garden is bursting with one giant zucchini after the other right now. I’ll check the garden one day and leave a zucchini to grow a bit more, and the next day it’s a monster.
I’ve been trying to add zucchini to more of our meals, and I’ve made vegan zucchini meatballs, grilled zucchini, zucchini noodles and more!
I needed a break from savory zucchini dishes, so I made these muffins.
I made this Banana Zucchini Muffin recipe from Ambitious Kitchen a few weeks ago, and knew I wanted to make it again but add my favorite vanilla plant protein powder to give the muffins a protein boost. I had to adjust some of the ratios of ingredients, and I added cinnamon for extra flavor and antioxidants. I’m definitely not an expert baker, so when I got the idea for this recipe, I knew I would need a little guidance.
The plant protein that I use is made with a gluten-free mix of pea, hemp, pumpkin, quinoa and chia proteins. It’s also made without added sugar, artificial flavors, colors or preservatives. You can get it here.
I love baking with it, but it also makes the best smoothies I’ve ever tasted.
These muffins are delicious warmed up with a bit of coconut oil or almond butter!
Vanilla Protein Zucchini Muffins
1 cup shredded zucchini
1 mashed banana
3/4 cup almond butter
1/4 cup pure maple syrup
1 tsp. pure vanilla extract
2 scoops vanilla plant protein
1/4 cup almond flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350°. Place cupcake liners in a muffin tin.
Squeeze the liquid out of the shredded zucchini, then add it to a large mixing bowl. Add the mashed banana, almond butter, maple syrup, eggs and vanilla extract. Stir until combined.
Add the protein powder, coconut flour, cinnamon, baking soda and salt. Stir until all the ingredients come together.
Divide batter evenly between 12 muffin cups. Bake for 22 minutes or until a toothpick comes out clean.
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