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–+ servings
Healthy Zucchini Protein Muffins (gluten-free and vegan)

Healthy Zucchini Protein Muffins (gluten-free and vegan)

A healthy zucchini and walnut muffin that is gluten-free, vegan, lower in carbs, and packed with protein for an easy snack or breakfast.
4.41 from 15 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Servings 12

Ingredients
  

Dry ingredients

  • 1 cup rolled oats (ground into flour)
  • 1 1/4 cup almond flour
  • 1/2 cup vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup chopped walnuts

Wet ingredients

  • 2 tbsp ground flax (for flax eggs)
  • 5 tbsp water (for flax eggs)
  • 1/4 cup maple syrup
  • 6 tbsp plant-based milk
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla
  • 1 1/2 cups shredded zucchini

Instructions
 

  • Preheat oven to 375 degrees
  • Make 2 flax eggs by mixing 2 tablespoons of ground flax with 5 tbsp of water and letting thicken for 15 minutes
  • Shred zucchini then place it in a clean kitchen towel and squeeze the towel tightly over the sink to get rid of the extra moisture in the zucchini
  • Prep your oats by making them into flour in a blender. Blend 1 cup of oats to form a fine flour
  • In a medium bowl mix almond flour, oat flour, protein, salt, baking soda, baking powder, and half of the chopped walnuts
  • Melt coconut oil
  • Mix flax eggs, coconut oil, maple syrup, milk, vanilla extract, and zucchini in a medium bowl
  • Fold the wet ingredients into the dry ingredients
  • Spoon muffin batter into 12 muffin cups sprayed with nonstick cooking spary
  • Add the rest of your walnuts to the tops of the muffins by lightly pressing them into the top of each muffin
  • Bake muffins for 22-25 minutes

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell  on social media 
Keyword gluten-free, high-protein, muffin, vegan, zucchini
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