Tuesday, January 7, 2014

Champion Performance Recipe of the Week - Protein Zucchini Muffins

There's so much you can do with protein powder! I love to play with it in the kitchen, and while shakes are quick, easy, and portable, so are... Muffins! I developed this recipe while prepping for the Figure stage to fit my snack macros - and they taste GREAT! PLUS... they're versatile - swap out the zucchini for carrot, apple or blueberries to change things up! You CAN enjoy terrific tasting food while sticking to your goals! 

Chelle's Protein Zucchini Muffins
makes 6 muffins

1/4 cup dry oatmeal/rolled outs - ground to flour (in a coffee grinder, or just use 1/4 cup oat flour)
1/4 cup Coconut Flour
2 Tbsp ground flax seed
1/4 tsp sea-salt
1 tsp baking powder
1 egg white
1 Tbsp unsweetened apple sauce
1/2 cup unsweetened vanilla almond milk
8 drops Capella Flavor Drops Apple Pie (optional)
1 tsp vanilla (pure extract)
1 cup shredded zucchini (skin included)

Mix together the dry ingredients. In a separate bowl, mix the wet ingredients, then blend together with the dry. When nearly blended, add the cup of shredded zucchini and mix together.

Spray a muffin tin with oil (I use coconut). Divide the batter into 6 muffin cups. Bake at 350 for about 20-24 minutes. (At 15 minutes I start checking them every 3 minutes until they're just starting to go gold/brown on top - don't over-bake these! You'll end up with a dry nasty rock.) Remove from oven when a knife inserted comes out clean (even if they don't look done). Set on cooling rack.

Mix frosting:

In a small bowl, mix 2 Tbsp vanilla unsweetened almond milk with 1/2 tsp vanilla. If you like, add 4 drops of your favorite Capella flavor drop (I like either Caramel or Apple Pie with these muffins). Slowly add liquid to 1 scoop vanilla protein powder, stirring constantly. When all liquid is incorporated, you can add a few drops of coconut oil to "smooth" out the icing. Divide icing among the six cooled muffins.

Store in airtight container in fridge.

Nutrition info is per muffin. Recipe makes six full-size muffins, frosted.
119 calories; 13 grams protein, 9 grams carbs, 3 grams fat, 4 grams fiber. 5 grams net carbs.
These are super snacks that are easily portable! Just toss 'em in your cooler and go!

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