First of all, let me just apologize for being MIA for so long…I moved to a new neighborhood a couple weeks ago and the move was such a long and exhausting process this time around. I packed everything myself for the movers to take, then unpacked everything myself, plus I moved a LOT of stuff myself which probably saved me a decent chunk of change in the end. My reward? A much bigger kitchen, a parking spot anddddddd a DISHWASHER!!! 🙂 Oh yeah, and even more “character” added to my furniture (and a lot less hardware on my bed…they seem to lose more and more stuff to hold it together each move).
Anyways, on with the food! Summer is zucchini season and I just happened to have an extra one laying around from after my meal prep last week. I didn’t have enough to experiment with a protein zucchini bread, but there’s always enough to make mini-muffins! So here they are…nice and moist inside thanks to the zucchini and peanut butter and not too sweet. I topped them off with a melt-in-your-mouth peanut butter/ maple/Greek yogurt/protein frosting 🙂 Deeeeelish.
I used a fine grater for the zucchini. Just plopped it all in the bowl and then used a couple of paper towels to soak up some of the extra zucchini water. I didn’t squeeze it out and drain it, just soaked up most of the extra that was laying in the bowl.
One of the unfortunate things I discovered about my new kitchen when I first tried to cook in it is that the oven (straight out of the 80s) bakes really hot! I may have set off the smoke alarm more than a few times…so I have to set my oven about 25 degrees less than the temperature I want. As long as you’ve got a normal, modern oven, you should be good to bake these babies at 350 degrees. I, on the other hand, had mine set at 325 degrees :/
Peanut Butter Zucchini Protein Muffins
Servings: muffins (1 muffin per serving)
Ingredients
- 1 cup medium zucchini, grated and drained (about 1 )
- 1/4 cup Simply Jif peanut butter
- 1 1/2 scoops Quest Peanut Butter protein powder
- 2 tbsp coconut flour
- 1 egg plus 1 egg white
- 1 tbsp pure maple syrup
- 1 tbsp Splenda brown sugar blend
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp baking powder
Frosting Ingredients:
- 1/4 cup Dannon Light and Fit Vanilla Greek yogurt
- 2 tbsp Simply Jif peanut butter
- 2 tbsp pure maple syrup
- 1/2 scoop Quest Peanut Butter protein powder
Instructions
- Pre-heat oven to 350 degrees. Spray mini-muffin tins with non-stick cooking spray.
- Mix all muffin ingredients. Spoon into mini-muffin tins until almost even with edge of each muffin mold.
- Bake at 350 degrees for 15-18 minutes. Allow to cool.
- Mix all frosting ingredients until smooth, then frost cooled muffins.
Nutrition Information
Calories: 60kcal (3%), Carbohydrates: 5g (2%), Protein: 4g (8%), Fat: 3g (5%), Cholesterol: 11mg (4%), Sodium: 38mg (2%), Fiber: 1g (4%), Sugar: 3g (3%)
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