High-Protein Zucchini Chocolate Chip Muffins
By Rania Batayneh, MPH
Ingredients
Dry Ingredients
- 1 1/4 cups organic all-purpose
flour - 3/4 cup Anea Vanilla Whey
Protein Powder - 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup mini dark chocolate
chips
Wet Ingredients
- 3/4 cup whole milk Greek yogurt
- 1/2 cup unsweetened applesauce
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 2 cups finely grated zucchini,
lightly squeezed - 2 large eggs
Directions
Instructions
1. Preheat oven to 350°F. Line a 12-cup
muffin tin with paper liners.
2. In a large bowl, whisk together all
dry ingredients, including the chocolate chips, until evenly combined.
3. In a separate bowl, whisk together
Greek yogurt, applesauce, avocado oil, vanilla, and grated zucchini.
4. Add the wet mixture to the dry
ingredients and mix just until combined.
5. Whisk the eggs separately, then fold
them into the batter last, mixing gently until incorporated. Do not overmix.
6. Divide batter evenly among muffin
cups.
7. Bake for 18–20 minutes, checking at 17 minutes. A toothpick inserted into the center should come out mostly clean.
8. Let muffins cool in the pan, then
enjoy.
Storage
Once completely cooled, store muffins in an airtight container in the refrigerator.
- Keeps well for 5–6 days
- Best texture if brought to room temperature or warmed briefly before eating