NUTRITION

SERVINGS

INGREDIENTS

1 cup shredded zucchini

0.75 cup non-fat Greek yogurt

2 large egg whites

1 scoop unflavored whey protein powder

0.5 cup oat flour

1 tbsp maple syrup

1 tsp ground cinnamon

0.5 tsp ground nutmeg

1 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

PREPARATION

• 1

  Preheat oven to 350°F and line a muffin tin with silicone liners.

• 2

  Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to ensure a firm texture.

• 3

  In a large bowl, whisk together the Greek yogurt, egg whites, maple syrup, and vanilla extract until completely smooth.

• 4

  Stir the squeezed zucchini into the wet mixture until evenly distributed.

• 5

  In a separate bowl, sift together the oat flour, protein powder, cinnamon, nutmeg, baking powder, and sea salt.

• 6

  Fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.

• 7

  Divide the batter evenly among 6 muffin cups, filling each nearly to the top.

• 8

  Bake for 22-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

• 9

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