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.
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.
But now here we are, with the recipe that inspired this post: these triple chocolate zucchini noodle protein muffins. The three chocolate types are:
- Bob’s Red Mill’s chocolate protein powder (vegan)
- Vegan chocolate chips
- Unsweetened cacao powder
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.
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:
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.
Triple Chocolate Zucchini Noodle Protein Muffins
- 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
- Preheat the oven to 350 degrees.
- Grease a large muffin tin with cooking spray and then add in strips of parchment paper. Set aside.
- In a medium bowl, add in the coconut flour, baking soda, salt, cinnamon, nutmeg, cacao, and protein powder.
- In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
- 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.
- 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.
- Pop the muffins out by pulling on the parchment paper tabs.