NUTRITION

SERVINGS

INGREDIENTS

1 cup shredded zucchini

0.25 cup rolled oats

1 scoop vanilla whey protein powder

0.5 cup non-fat Greek yogurt

1 large egg

1 tsp vanilla extract

1 tsp ground cinnamon

0.5 tsp baking powder

0.13 tsp sea salt

0.5 tbsp maple syrup

1 tbsp rolled oats

0.25 tsp melted coconut oil

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line three slots of a muffin tin with silicone liners or parchment paper.

• 2

  Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

• 3

  In a high-speed blender, pulse 0.5 cup of rolled oats until they reach a fine, flour-like consistency.

• 4

  In a medium mixing bowl, whisk together the egg, Greek yogurt, vanilla extract, and maple syrup until smooth.

• 5

  Fold in the oat flour, vanilla protein powder, 0.5 tsp cinnamon, baking powder, and sea salt until just combined.

• 6

  Gently stir the squeezed zucchini into the batter.

• 7

  In a small separate bowl, combine 1 tbsp rolled oats, 1 tsp melted coconut oil, and a pinch of cinnamon to create the streusel topping.

• 8

  Divide the muffin batter evenly among the three prepared muffin cups and sprinkle the streusel mixture over the top of each.

• 9

  Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

• 10

  Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.