Most of us need to add more fibre to our diets. And many of us don't get enough protein. So I use every opportunity to add more of both in, even when I bake. And I bake a lot because I have two sons who are always hungry (and hangry) and both protein and fibre help keep them satisfied... at least for a little while :).
It's zucchini season here on the east coast, so as soon as I got home from the local farm market with my fresh from the farm zucchini, I got out my grater and made these muffins! I used whey protein powder; I'm guessing these will turn out with plant based protein powder as well but you'll have to tell me. I hate to use this word, but truly, these are MOIST and delicious! I hope you enjoy them too.
Ingredients
Directions:
1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners and generously spray inside of the liners with nonstick cooking spray.
2. In a large mixing bowl, whisk together the flour, cocoa powder, protein powder, baking soda, and salt. Add the yogurt, egg, oil, maple syrup, milk, vanilla and stir to combine. Gently fold in the zucchini.
3. Pour the batter into the muffin tin, and bake for 20-22 minutes or until toothpick inserted into middle comes out clean.
4. Let them cool in the muffin tin for a few minutes, and then remove the muffins, and transfer them to a wire rack to finish cooling. Store in an airtight container. I put these in the fridge after day two!
5. Feel free to add chocolate chips or nuts for extra crunch! I didn't, because that's not my thing, but you do you. Also, these are not super sweet, on purpose. Add more maple syrup/honey of you want a sweeter muffin!
