Ingredients
The following ingredients have 12 Servings
- 1 1/2 cup Shredded Zucchini, moisture intact, 246g, 1 1/2 medium
- 1/2 cup Unsweetened Almond Milk, 120ml
- 6 Tbsp Unsweetened Applesauce, 90g
- 1/4 cup Non-fat Greek Yogurt, 56g, Room temperature
- 2 Eggs, Room Temperature
- 1 Tbsp Coconut Oil, Melted
- 1 cup 1:1 Gluten Free Baking Flour, 120g
- 1/2 cup Unflavored Protein Powder, 45g, 1 1/2 scoop
- 1/2 cup Vanilla Protein Powder, 45g, 1 1/2 scoop
- 1 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 cup Cinnamon Toast Crunch Cereal, crushed, 10g
- 1 Tbsp Butter, Softened
- 2 Tbsp Zero Calorie 1:1 Sugar Replacement, 24g
- 1/4 tsp Cinnamon
- 1/4 cup Cinnamon Toast Crunch Cereal, crushed, 10g
Instruction
- Preheat oven to 400°F, line 12 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan).
- Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible.
- In a large bowl, whisk together almond milk, applesauce, Greek yogurt, eggs and coconut oil.Add zucchini and mix.
- In another bowl, whisk gluten free flour, unflavored protein powder, vanilla protein powder, cinnamon, nutmeg, baking powder and baking soda.
- Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder and gluten from wheat flour will make the bread dense.Small streaks of flour are okay.
- Divide the batter among muffin cups, filling about ½, sprinkle on crushed cereal, add remaining batter (fill ¾ way to the top).
- In a bowl, combine softened butter and sugar substitute.
- Add flour, cinnamon and crushed cinnamon toast crunch cereal.
- Sprinkle streusel on top of muffins.
- Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 13 minutes. A toothpick inserted into center should come out dry.
- Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 10 minutes, and enjoy.
