Protein Zucchini Chocolate Muffins
Serves 12
0 mins total
Inspired by the famous Olympic muffins from 2024, these protein zucchini chocolate muffins will keep you fueled and happy! These have a chocolate ganache filling that is to die for, packs in 16g of protein, and 5g of fiber. You just need 30 minutes to whip these moist muffins up and you'll enjoy a gluten-free snack or breakfast all week.
Dry Ingredients:
Wet Ingredients
Filling Ingredients
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Preheat the oven to 350 degrees F.
Prepare your muffin tin with liners (if needed). If using a silicone tin, then no need for liners. Shred the zucchini (I use a cheese grater). Use a paper towel to dry shredded zucchini and squeeze out excess moisture. Melt the coconut oil in a small bowl in the microwave.
In a large bowl, mix together the dry ingredients: 1/2 cup coconut sugar, 1.5 cups fine blanched almond flour, 1 tsp vanilla extract, 3/4 cup hemp hearts, 1/4 cup oat flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/4 tsp salt.
Add the wet ingredients to the dry ingredients: 1 zucchini (shredded), 2/3 cup plain Greek yogurt, 2 eggs, 1/4 cup coconut oil (melted), and 1/3 cup pure maple syrup. Fold together until just combined. We don't want to overmix! Once combined, add the 1/2 cup chocolate chips and fold together again.
Scoop muffin batter into 12 muffin tin spots and bake for 20-25 minutes or until a toothpick comes out clean. Then, remove from oven and let cool for 15 minutes. They will continue to bake, so letting them cool is essential to ensure they set up!
While the muffins cool, make the ganache filling by melting the 3/4 cup chocolate peanut butter for 30 seconds in the microwave, then mix with 3 tbsp milk.
Use a spoon to scoop out the center of the muffins and fill with about 1 tbsp of chocolate ganache filling. Finish with flaky sea salt and enjoy!
