Protein Zucchini Chocolate Muffins
Serves 120 mins prep0 mins cook
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.
0 servings
What you need
Instructions
0 Preheat the oven to 350 degrees F. 1 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. 2 In a large bowl, mix together the dry ingredients: [wprm-ingredient text="1/2 cup coconut sugar" uid="0"], [wprm-ingredient text="1.5 cups fine blanched almond flour" uid="1"], [wprm-ingredient text="1 tsp vanilla extract" uid="3"], [wprm-ingredient text="3/4 cup hemp hearts" uid="4"], [wprm-ingredient text="1/4 cup oat flour" uid="6"], [wprm-ingredient text="1/2 cup cocoa powder" uid="7"], [wprm-ingredient text="1 tsp baking soda" uid="8"], and [wprm-ingredient text="1/4 tsp salt" uid="9"]. 3 Add the wet ingredients to the dry ingredients: [wprm-ingredient text="1 zucchini" uid="11"] (shredded), [wprm-ingredient text="2/3 cup plain Greek yogurt" uid="2"], [wprm-ingredient text="2 eggs" uid="12"], [wprm-ingredient text="1/4 cup coconut oil" uid="13"] (melted), and [wprm-ingredient text="1/3 cup pure maple syrup" uid="14"]. Fold together until just combined. We don't want to overmix! Once combined, add the [wprm-ingredient text="1/2 cup chocolate chips" uid="15"] and fold together again. 4 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! 5 While the muffins cool, make the ganache filling by melting the [wprm-ingredient text="3/4 cup chocolate peanut butter" uid="16"] for 30 seconds in the microwave, then mix with [wprm-ingredient text="3 tbsp milk" uid="17"]. 6 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!View original recipe