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Triple Chocolate Zucchini Noodle Protein Muffins
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
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
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.
Recipe Notes
Per serving (1 of 12 muffins) - Calories: 118, Fat: 5g, Saturated Fat: 3g, Carbs: 14g, Fiber: 3g, Sugars: 8g, Protein: 4g, Sodium: 216mg