It’s the time of year when zucchini explodes from the garden, and it can be challenging to use it all! Luckily, zucchini is a versatile ingredient that’s easy to add to the diet, even in baked goods. Try this high-protein zucchini muffin recipe, utilizing collagen protein and almond flour. With a touch of sweetness, these muffins make a great snack, breakfast addition, or after-dinner treat. Plus, you can freeze them to enjoy later, when vegetables are less abundant.
Your skin will love the combination of zucchini and collagen, and this idea provides another option for delicious ways to include more Body Kitchen Youthful Beauty Advanced in your diet regularly.
Preheat the oven to 350 degrees F. Line a muffin tin with muffin liners or grease it lightly.
In a food processor, combine the almond flour, collagen protein, baking soda, sea salt, cinnamon, and nutmeg. Pulse to combine.
Add the eggs, applesauce, honey, ghee, and vanilla. Process until incorporating, scraping down the sides if needed.
Transfer the muffin batter to a large bowl and mix in the grated zucchini and any optional ingredients.
Divide the batter between the muffin liners, using about 1/3 cup of batter per muffin.
Bake for 20-25 minutes or until a toothpick comes out clean. Enjoy warm, and let extras cool before storing them in the fridge or freezer.
Nutrition
Serving Size1 Calories 185,
Protein
10 grams
One or more of the items in your cart is a recurring or deferred purchase. By continuing, I agree to the cancellation policy and authorize you to charge my payment method at the prices, frequency and dates listed on this page until my order is fulfilled or I cancel, if permitted.
