Chocolate Protein Zucchini Muffins

Chocolate Protein Zucchini Muffins

Today’s post comes to you from deep in the SoCal dessert hills. I’m here at a ranch (or maybe it’s just a house with a lot of land) animal-sitting with a friend. The peeps that own the house/ranch aren’t ranchers per-se, but they are BIG animal lovers (as am I) so I’m in all my glory right now.

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So, for the last few days I’ve been hanging around with a Great Dane puppy, a gigantic Rottweiler (who’s nothing more than a 150lb pug IMO), a sweet old Saint Bernard, a chocolate Lab, 2 horses, 3 coy fish (now only two as one got eaten by a Crane last night), 25 goldfish and one very feisty little goat.

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I’d like the say the goat has captured my attention the most, but truly it’s the Rotti – pug. He just reminds me of my little baby girl pug, only he’s 400x bigger and could probably take my head off in one bite if he had the inclination. Fortunately he’s more inclined to run around with an orange in his mouth or lounge in the pool.

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Anyway, as we’ve been out here without much contact with other civilization, I thought it wise to make chocolate protein zucchini muffins, just in case. Not only are they awesome to eat, surely they could distract a wild coyote or bear that could potentially be encountered in this enormous kitchen. I mean anything could happen, right?

Or maybe I’m just channeling my inner Pioneer Woman….

Seriously, these are great, and totally guiltless. Lots of healthy fats and protein, easy on the carbs and so soft and moist you might eat 6 at once (speaking from experience here).  It’s a good thing I’ve got a bad-ass private gym to workout in, too!  #Gymselfies to my heart’s content :)

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Chocolate Protein Zucchini Muffins

  • 1 c almond flour
  • ¼ c Protein powder
  • ¼ c xylitol (use stevia as an alternative, but cut way back on the volume)
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/4 raw cacao (or just regular cocoa – doesn’t have to be raw)
  • 2 Tablespoons coconut oil
  • 1 cup grated zucchini
  • pinch of salt

Preheat oven to 375 and grease a muffin tin or loaf pan.
Mix dry ingredients well, then add grated zucchini, coconut oil and eggs.
Stir well and add to pan.
Bake for 25 mins to 30 mins or until no longer soft.

Enjoy!

You can find this post around the interwebs!  Check out Sprint 2 the Table’s Strange but good (cuz it kinda is), Bun in the oven’s What’s Cooking Wednesday and CandyFit’s Recipe Friday!

”Sprint

 

Comments

  1. 3

    says

    The muffins look great, but I’m significantly more enamored with all the animals and your new, although temporary, home gym. Talk about a nice respite complete with goats and pups. Enjoy your house sitting.

    PS. The eagle has landed, and the packaging looks great. Thank you!!

    • 6

      says

      Totally do a combo. I use almond flour because it’s lower in carbs, but either will do.

      Looking forward to meeting you at blend!

  2. 7

    says

    I absolutely love adding zucchini to my bites and pancakes! This looks great! Thanks for linking up to #RECIPEFRIDAY! And woah, lovin’ your new digs :)

  3. 8

    Yana says

    These muffins look good, and I am planning to make them this weekend. I need a clarification, though. The instructions mention eggs, but the ingredient list doesn’t. How many eggs do I need? Thanks!

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