Lemon Zucchini Protein Muffins
These muffins pack in a whole lot of nutritional value with low sugar to boot.
Skip to recipe ↓Good news: we’re reworking our lemon zucchini protein muffins with a new vegan recipe.
More good news: we’re giving away our old recipe!
These muffins pack in a whole lot of nutritional value with low sugar to boot. They’re not too sweet, with the blueberries adding a tart punch and lemon brightening everything up. They make a great breakfast, post workout snack, or midday pick me up treat.
Lemon Zucchini Protein Muffins
Ingredients:
- 240g Butter
- 288g Whole milk
- 288g Erythritol
- 21g Vinegar
- 1 1/2 tsp Vanilla extract
- 6 Eggs
- 295g Almond flour
- 215g Oat flour
- 80g Potato starch
- 82g Tapioca flour
- 1 Tbsp Baking powder
- 1/3 tsp Baking soda
- 1 1/3 tsp Xanthan
- 1 1/2 tsp Salt
- 24g Lemon zest
- 1/4 cup Blueberries
- 1/4 cup Shredded zucchini
Equipment:
- Large bowl
- Whisk
- Mixer
- Muffin tin
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Add butter and milk into a container and heat in microwave for 5 minutes.
- Add erythritol, vinegar, and vanilla to a large bowl and mix in butter mixture and eggs.
- Whisk together dry ingredients.
- Add everything together in a mixer bowl. Mix on low speed for 30 seconds, then medium for 2 minutes.
- Add in lemon zest and mix until combined.
- Fold in blueberries and half of the shredded zucchini.
- Scoop into a muffin tin. Top with the other half of the zucchini.
- Bake for 35 min.
- Enjoy!
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