It feels like I’m always trying to find interesting new muffin flavors. Apple cranberry muffins were fine but unimpressive, as were protein avocado chocolate chip muffins. I then decided to make protein vegetable muffins, adding in some miniature chocolate chips. Those were great!
I still haven’t found a good protein powder, so I’m currently using collagen peptides. It’s not vegetarian, and even though it’s a powder, it’s not the same consistency as protein powder, which made for a wetter muffin batter than intended. (I just baked them a little longer and it was no big deal.) We all loved these muffins!
¼ cup lactose-free plain Greek yogurt
¾ cup unsweetened applesauce
½ cup brown sugar
½ tsp. vanilla extract
1 cup grated carrot (I used 1 carrot)
1 cup grated zucchini (I used 1 large zucchini)
¾ cup whole wheat flour
¾ cup all-purpose flour
¼ cup protein powder (or flour; see note above)
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1/3 cup miniature chocolate chips
Preheat oven to 400 °F.
In a large bowl, whisk together yogurt, applesauce, brown sugar, egg and vanilla. Add in grated carrot and zucchini and set aside.
In a separate bowl, whisk together flour, protein powder, baking powder, cinnamon, nutmeg, salt, and chocolate chips. Fold dry ingredients in with the wet and mix until just combined.
Spoon mixture into greased muffin cups, filling to the top, and bake for 18 minutes to 20 minutes (a tad more if you had a lot of vegetables or if you had collagen peptides instead of protein powder). Enjoy!