Gluten-Free Zucchini Protein Muffins

Savor the last golden days of summer with our healthy Gluten-Free Zucchini Protein Muffins. Ideal for a quick breakfast, post-workout refuel, or a delicious afternoon snack.

Ingredients

• ½ cup almond flour
• ½ cup brown rice flour
• ⅓ cup plant based protein powder, or your favorite protein powder
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp sea salt
• 2 overripe bananas
• 2 eggs
• ½ cup unsweetened almond milk
• ⅓ cup almond butter
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• ⅓ cup raisins
• 1 cup grated zucchini
• ⅓ cup chopped walnuts + 2 Tbsp for topping (optional)
• 1 Tbsp Hemp seeds for topping (optional)

Instructions

1. Preheat the oven to 350° F and line a standard-sized muffin pan with muffin liners.
2. In a large bowl, mix together all the dry ingredients: almond flour, brown rice flour, protein powder, cinnamon, baking powder, baking soda and sea salt.
3. In a separate smaller mixing bowl, mash the bananas. Crack the eggs into the mashed bananas and whisk until well combined. Add in the almond milk and stir again. Add the almond butter, apple cider vinegar and vanilla, and whisk until no lumps appear and the mixture is smooth.
4. Pour the wet ingredients into the dry and gently mix until the dry ingredients absorb all the liquid. Fold in the walnuts and zucchini, and mix well.
5. Evenly distribute into the parchment lined muffin pan. Top with the extra walnuts, and hemp seeds..
6. Bake at 350° F for about 25-30 minutes until puffed up, golden brown, and spring back when touched.
7. Remove from the oven and let cool. When handleable, remove from the muffin tins and let cool on a wire rack.