Zucchini Pumpkin Chai Muffins [with protein]

• Vegetarian

• Produce

  • 1/2 tsp Ginger
  • 1/2 cup Pumpkin puree
  • 1 cup Zucchini

• Refrigerated

  • 1 Egg, large
  • 1/3 cup Non dairy milk, Unsweetened

• Canned Goods

  • 1 scoop Vanilla protein powder* (i used this

• Baking & Spices

  • 1/8 tsp All-spice
  • 2 tsp Baking powder
  • 1 1/2 tsp Cardamom
  • 1 1/2 tsp Cinnamon
  • 1/4 Cloves
  • 1/3 cup Coconut sugar* (or dry sweetener
  • 1 1/4 cups Flour, whole wheat white
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on fitmittenkitchen.com

Description

Ingredients

• 1¼ cups whole wheat white flour
• 1 scoop (about ¼ cup) vanilla protein powder* (I used this)
• 2 tsp baking powder
• ½ tsp salt
• 1½ tsp cinnamon
• 1½ tsp cardamom
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ cloves
• ⅛ tsp all spice
• 1 cup shredded zucchini (about 1 medium)
• ½ cup pumpkin puree
• ⅓ cup coconut sugar* (or dry sweetener of choice)
• 1 large egg, room temperature*
• ¼ cup coconut oil, melted (or other oil)
• ⅓ cup unsweetened non-dairy milk (I used Silk Cashew), room temperature*

Directions

• Preheat oven to 375F and line standard muffin tin, or grease with coconut oil. (Or use silicone muffin pan or silicone liners).
• In a large bowl, combine flour, protein powder, baking powder, salt, and spices*. Set aside.
• In a medium bowl, stir together shredded zucchini, pumpkin puree, and coconut sugar. Add room temperature egg* and melted coconut oil. Stir until combined.
• Add wet ingredients to large bowl of dry ingredients. Gently stir until almost combined, then add milk and stir until batter comes together. (Try not to over comibine, or texture of muffins may come out rubbery) Batter should be thick and sticky.
• Fill muffin tins almost to the very top. (I use my cookie scoop, about two scoops worth) You should get about 9 muffins.
• Bake muffins for 18-22 minutes, or until toothpick inserted comes out clean. (I checked mine at 18, and they were done at 20)
• Store muffins in airtight container for up to 3-5 days fresh, at room temperature. Store in fridge up to 1 week fresh. Store in freezer up to 3 months.

Nutrition