VEGGIE PACKED PROTEIN MUFFINS
If you or your kids need to get more veggies in - try these Veggie Packed Protein Muffins! These lightly sweet oat muffins are chock full of zucchini, carrot and pumpkin, with optional raisins and spices. These muffins make a satisfying breakfast or snack since they're rich in protein and fiber. I actually packed them for camping! They are also gluten-free, dairy-free, and easily made vegan.
Did you know? Zucchini (like all vegetables) contains both insoluble and soluble fiber. The soluble fiber in zucchini feeds good gut bacteria and helps lower LDL cholesterol. (source)
Preparing the veggies
These muffins are packed with grated zucchini and carrot! I used the "fine shred" side of my box grater for the zucchini and carrots. I then blended everything until just small bits remained (you don't want a puree). Make sure to peel your carrots before grating to get rid of any earthy taste (yuck!).
Protein recommendations
For these Veggie Packed Protein Muffins, I used LIV Body Lean Vegan Protein. Lots of their flavors will work for these: Frosted Oatmeal Cookie, Pumpkin Pie, or even Cookies & Cream! I love that their protein is free of artificial ingredients with a solid amino acid profile and high bioavailability. You can use my code "SARAHWILKINS" for free shipping on all LIV Body products.
If you choose to use a different vegan protein blend, the texture and flavor may change slightly! Also I have not tested this recipe with whey or casein, but in my experience casein is more similar to vegan protein powder.
Flour recommendations
For these muffins, I blended organic oats to make a flour. You can also use store-bought oat flour, gluten-free baking flour, cassava flour, sorghum flour, or all-purpose flour. All-purpose flour is recommended if substituting the egg whites for flax or vegan egg replacer; gluten acts as a binder for better rise and texture.
Sweetener recommendations
To lightly sweeten these muffins, I used my favorite sugar free brown sugar alternative with no stevia or erythritol! Any brown sugar alternative that measures like sugar will work. You can use as little as half a cup or as much as three quarters of a cup! If using a sweetener that doesn't measure like sugar, but sure to check the brand's conversion chart :)
Other ingredients
For extra moisture, I used 100% pure pumpkin and almond butter. The pumpkin can be substituted for unsweetened applesauce if that's all you have! The almond butter can also be swapped for any creamy nut or seed butter you like (cashew butter, peanut butter, sunflower butter, or tahini).
The egg whites add extra protein and help hold the muffins together. Feel free to substitute two whole eggs, or one-quarter cup of ground flaxseed mixed with half a cup of warm water for vegan. As noted above, the vegan option works best with all-purpose flour!
Though optional, I loved the addition of pure vanilla extract, ground ginger, and ground nutmeg! I also threw some seedless raisins for a little sweetness and texture. Feel free to add coconut, walnuts, sliced almonds, seeds, or whatever else sounds yummy ;)
Here is the printable recipe for these Veggie Packed Protein Muffins!
This post contains affiliate links and is sponsored by LIV Body.
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