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Zucchini, Pumpkin and Vanilla Low-Carb Whey Protein Muffins

Zucchini, Pumpkin and Vanilla Low-Carb Whey Protein Muffins

These protein muffins are brimming with healthy ingredients. They’re really tasty to eat on their own or with peanut butter or almond butter on top! 


Ingredients

1 whole egg
2 egg whites
1/2 cup vanilla whey porotein powder
1/8 cup coconut flour
1/8 cup white chocolate whey protein powder
1/2 cup pumpkin puree
1 tablespoon toffee flavdrops
1 tablespoon vanilla essence
1 1/2 cups grated courgette – or zucchini

Directions

1. Whisk ingredients together (remember, do NOT blend)

2. Bake in 8 muffin cases for about 35 minutes at 170 C (338F) or until, when poked with a knife, your knife comes out clean.

Macros per Serving (out of 8)

68kcals, 11g protein, 3.5g carbohydrates (1.9g sugars), 1.3g fat (0.6g sat), 2.2g fibre

 

 
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2 Replies to “Zucchini, Pumpkin and Vanilla Low-Carb Whey Protein Muffins”

  1. Okay, I made these and they taste great…but turned out more “souffle” like than a bready muffin. I ended up just using more vanilla whey than you because I don’t have white chocolate, but pretty much everything else was the same. Do you have any suggestions…should I have used hemp powder or something more “flour” like?

    • Maybe because of the fact that my whey was concentrate and yours may have been an isolate or blend? concentrate thickens up a biit more…? You could add more coconut flour in there though and/or ground almonds?