Ingredients

The following ingredients have 14 Servings
  • 3/4 cups Gluten-Free Old Fashion Rolled Oats1 processed into flour
  • 1 1/2 cups Almond Flour2
  • 1/2 cup chocolate protein powder (I usedthis)
  • 1 TBScacao powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 2 egg whites, or 6 TBS liquid egg whites
  • 1 medium ripe banana, mashed well
  • 6 TBS coconut sugar (or brown sugar)
  • 2 cups grated zucchini, about 2 medium
  • 4 TBS mini semi-sweet chocolate chips3

Instruction

  • Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper liners, or use a silicone muffin pan, no need to spray.
  • In a small food processor, grind your oats into a flour.
  • Add oat flour, almond flour, protein powder, cacao, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir until well combined, set aside.
  • In a medium bowl, whisk the eggs and egg whites together. Add in your mashed banana and coconut sugar, stir until combined.
  • Add the wet ingredients to your large bowl of dry ingredients. Stir until the batter has just come together.
  • Slightly press some liquid out of the grated zucchini, either using your hands or soaking with a paper towel. Add the zucchini to the rest of the batter and stir until evenly distributed.
  • Add in your chocolate chips.
  • Evenly distribute batter among the muffin tins, filling about 3/4 of the way full. Bake for 18-20 minutes, or until edges have lightly browned and inserted toothpick comes out clean. Mine took 18 minutes. Recipe yields 12-15 muffins (I got 14). If using a silicone muffin pan, allow the muffins to cool for at least 20 minutes before removing from pan.
  • Store in airtight container in fridge up to 7 days.