Triple Chocolate Zucchini Noodle Protein Muffins

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Triple Chocolate Zucchini Noodle Protein Muffins

Triple Chocolate Zucchini Noodle Protein Muffins

The past few weeks have been crazy busy with work. I’m juggling a few parts of my business, trying to stay on top of my Spanish homework, having a social life, and being excited about my pregnancy, it has been a lot.

It’s all great things I’m blessed to even have to worry about, so I can’t complain, but needless to say, by the end of last week, I needed to make some muffins.

Speaking of entrepreneurship, I wanted to talk about Bob’s Red Mill. BRM is one of the first brands I worked with when I started Inspiralized. They immediately became one of my pantry staples, and I couldn’t imagine my food life without them.

Triple Chocolate Zucchini Noodle Protein Muffins

Bob (the founder) is 88 years old and revolutionized his business into a whole grain natural foods leader. Since I’ve worked with BRM, I’ve grown to learn more about the company and how impressive it (and Bob) are. Bob donated $30 million in 2011 to institutions to help research and promote the role of whole grains in a healthy diet.

And Bob is still actively involved in his business, and has gotten the attention of people like Oprah to take note. That’s my kind of go-getting business leader.

One day, I really hope to use the resources my business brings in to make a larger impact on the world, promoting the importance of eating healthy. I’m so happy to do it at the individual level (showing people how to eat a little healthier every day is something I take very seriously – and take a lot of prodie in) – but there are larger levels of impact out there that I can’t wait to make!

That’s all in my 10 year plan. More on that another day.

And while I look up to Bob’s and the mission of his company, the man happens to hate raisins, so there are some things we don’t agree on.

Triple Chocolate Zucchini Noodle Protein Muffins

But now here we are, with the recipe that inspired this post: these triple chocolate zucchini noodle protein muffins. The three chocolate types are:

Thanks to the zucchini noodles in these muffins, the muffins maintain a delicious moistness, despite being gluten-free. As the muffins bake, the zucchini noodles release a little moisture into the muffins and help maintain a fluffy, soft interior.

Triple Chocolate Zucchini Noodle Protein Muffins

Then there’s the melty chocolate chips. These muffins are just the best! And if you end up making them, make sure to hashtag #inspiralized so we can see them!

Note: This post was sponsored by Bob’s Red Mill. However, all opinions are my own, always.

Now you can watch a cooking video of this recipe:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 6 large muffins or 12 small muffins

Triple Chocolate Zucchini Noodle Protein Muffins

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

  • ½ cup coconut flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon unsweetened cacao powder
  • 2 tablespoons Bob’s Red Mill chocolate protein powder
  • 3 eggs
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 3 tablespoons almond milk
  • 1 tablespoon coconut oil, melted and cooled to room temperature
  • 1 ripe banana, mashed
  • 1 medium zucchini, Blade D, noodles chopped
  • 1/3 cup dairy-free chocolate chips (I use Enjoylife)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a large muffin tin with cooking spray and then add in strips of parchment paper. Set aside.
  3. In a medium bowl, add in the coconut flour, baking soda, salt, cinnamon, nutmeg, cacao, and protein powder.
  4. In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  5. Add the dry ingredients to the wet and add in the zucchini noodles and stir until the batter is smooth. Fold in the chocolate chips and stir.
  6. Pour the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a muffin.
  7. Pop the muffins out by pulling on the parchment paper tabs.

Notes

Per serving (1 of 12 muffins) - Calories: 118, Fat: 5g, Saturated Fat: 3g, Carbs: 14g, Fiber: 3g, Sugars: 8g, Protein: 4g, Sodium: 216mg

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https://inspiralized.com/triple-chocolate-zucchini-noodle-protein-muffins/

Triple Chocolate Zucchini Noodle Protein Muffins

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Leave a Comment

48 comments

Allison says:
I'm with him, no raisins! Haha. :-) This recipe looks so great! I'll have to keep an eye out for his chocolate protein powder.
Cathy says:
Sigh.... I love Bob's Red Mill products and use them often. However, I am allergic to peas and lentils and it's getting difficult to find a protein powder without these very healthy ingredients. :/ I have used whey protein powders but kinda got out of them... I'll keep looking. I guess I could use cocoa or just leave the protein powder out.
Colleen says:
It definitely has a bit of a stronger flavor profile, but you could try hemp protein! I don't tolerate whey, so I alternate between hemp and pea protein.
Don says:
I use the Optimum Nutrition Gold Standard 100% Whey Chocolate Protein Powder, which doesn't have any artificial sweeteners like so many do nowadays. Mixes up fine in my Blender Bottle. I'll be trying it with this recipe since it's what I have on hand.
Ka says:
If you're looking for protein for smoothies and soups check out Great Lakes collegen - the green can, it's a beef bone broth (so if you're vegan you won't want it). It has 11 grams of protein per serving and no gums or problematic fillers. I haven't baked with it yet as my current diet AIP autoimmune paleo is very restrictive & I avoid all grains & sugar.
Ali Maffucci says:
Yes, if you can't find a protein powder that fits you, just omit it! It'll still taste chocolately :)
Anonymous says:
Good to know! My little cant tolerate probiotics for some reason. Thx! These sound so good (for mama too).
Tom says:
Looks like a great recipe. But I'm vegan, so the eggs are a no-go. And I don't use sugar, which means no maple syrup. I would need to tweak this quite a bit and experiment with using chia eggs and Stevia Leaf as well as carob. I like many of Bob's Red Mill products. I'm gluten free, so that limits my selection. The chocolate protein powder has sugar and cornstarch, which won't work for me. I wish he made a sugar free product or used Stevia Leaf as well as cacao instead of cocoa powder. The addition of vanilla oleoresin was curious. It's very expensive and typically used in the perfume industry.
Ali Maffucci says:
Just adjust to your preferences/needs, Tom! Everyone has different health goals, allergens, etc! Good luck!
Steven says:
Yes, even though many of his products are pretty healthy there are a few ingredients that are not so.... Great Lakes Collagen Powder...Stevia (chocolate liquid).. PS..How can he not like raisins
Kaitlyn says:
Mmm looks tasty! Approximately how many cups of zucchini noodles do you think this recipe would call for? Thanks!
Jennifer says:
I had the same question ... thanks!
Jana says:
Could you use regular flour?
Ali Maffucci says:
I've never tried it, but go for it!
Lydia says:
Coconut flour tends to soak up more liquid than regular flour - so may want to keep this in mind.
Kitty Larsen says:
Is it possible to replace the mashed banana with another egg? I am on a low-carb diet so the banana doesn't work. Thanks to all the comments I know not to look for Bob's chocolate protein powder as it probably is not low-carb.
Ali Maffucci says:
You can try applesauce, although I've never tried it!
Erin says:
Recipe sounds delish! Why does Bob have to add sugar and cornstarch to this product? Such a bummer.
Candice Taube says:
I'm making these today, they look amazing. If I leave out the protein powder do you think I should add more cacao powder? Thank you. :)
Barbara Galgiani says:
I made them and they were outstanding. I used coconut milk in place of the Almond Milk. For convenience I also used cupcake liners rather than strips of parchment paper, Will definitely making these again in the future.
Meaghan says:
That's so great to hear!
JEANNIE J SALVATO says:
I had to order the Protein powder on line. They are delish...however next time I will drain and squeeze out excess liquid from zucchini.
Lydia says:
Helpful hints: I have found when making gluten free items, especially muffins or bread, I spray with coconut oil. Things don't seem to stick to the coconut oil. In Ireland you can buy liners like muffin/cupcake liners that can be used in loaf pans. They are made of parchment like paper and if inserted in a loaf pan when making GF bread, the bread just pops out. When I first tried making GF bread, I had to dig it out of the pan. Wish we could buy them here.
Meaghan says:
Thank you for sharing!
Morgan says:
I made these yesterday for a sweet Sunday breakfast addition & they were delicious! I made them with regular all-purpose flour & the cheapest chocolate chips I could find (because I need to just throw away the bag when I'm done- can't have them in the house) and they were DELICIOUS! Pretty sure I under baked them, but even still they were really great. I kinda sorta ate like 5? So I can't have them around all the time, but they were so yum. Thanks for the great recipe!
Meaghan says:
Haha! We're so happy you loved them.
Morgan says:
Oh yeah & instead of the protein powder I used two tablespoons of chocolate protein Kodiak flapjack mix I had laying around. Like I said, ONE WAY TICKET TO SUBSTITUTION CITY!
J says:
Be careful with Bob's products if anyone in your family has a food allergy. Good manufacturing processes to keep products free from cross contamination are not used. Learned the hard way when my peanut/ tree nut allergic son had a reaction to some farro. Used to like Bob's...until then.
Stephanie says:
I made these last night! I used a different protein powder than the recipe call for and they turned out great. Do you store them in the fridge? I wasn't sure, so that's what I did. I found that they were even tastier this morning after being in the fridge overnight! Thanks!!!
Meaghan says:
Great insight! We just suggest storing them in air tight container - we're glad you found success in the fridge! Thank you for sharing.
Deliverr says:
This sounds and looks so delicious!!!, Thanks for sharing.
Alexis says:
Having baked vegan in the past, which egg substitution do you think would work best in this recipe? I'd love to try it out!
Meaghan says:
We haven't given any vegan substitutes a try with this particular recipe yet, but we always encourage experimenting with what works for you. If you give it a shot, please let us know how it comes out!
Andrea says:
This is a great recipe to try, although I would have to substitute the coco powder and the chocolate chips for carob powder and carob chips and omit the chocolate protein powder (I have an allergy to chocolate).
Janet says:
Got my Bob's protein powder from Amazon today. But I'm unclear on your sizes of muffin pans: small and large. I'm familiar with the standard muffin/cupcake size. And the little mini muffins. I also know there are extra large muffin pans. So which do your stated small and large fit in? thanks,
Courtney says:
Anyone know the amount of stevia I would use to omit the maple syrup?
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Carolina says:
Hi Ali, i wanted to make these muffins but i'm non sure with what to substitute the protein powder. Bob Mill's doesn't ship to Italy. Do you have any suggestions?.....i would love to make this recepie to keep a sweet constantly available as my husband has a terrible sweet tooth and i want to give him something healthy.
Meaghan says:
Any brand of chocolate protein powder available in your area would work as well or simply cocoa powder.
Janet says:
I've made these twice. They are good, not very sweet. A note on spiralizer though. I believe you mean Blade B, not Blade D. I have your spiralizer and Blade D makes the wide ribbons. :)
Carly Glazer says:
Hi Janet! Glad these were enjoyed! It actually is Blade D. Blade A makes the wide ribbons! It's the letter that lines up with the arrow on the side, not the letter that's on top! Hope this helps to decipher the recipes!

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