February 16, 2017

Zucchini Banana Breakfast Muffins

Breakfast is my favorite meal of the day. I know that sounds cliche, but I generally wake up with a grumbling tummy and cannot wait to eat! I think my favorite thing about breakfast is that it can be either savory or sweet.

These healthy muffins are my go-to breakfast for time crunched mornings. They are moist, fluffy and packed with the perfect amount of protein, carbohydrates and healthy fats to keep your tummy satisfied throughout the morning. Not to mention a great way to sneak in some extra veggies! 😉

I hope you enjoy them as much as I do!

Dry Ingredients:
  • 1 ¹⁄3 cups Quick Oats (approximately 120 grams)
  • 1 scoop or 38 grams Vanilla Protein Powder (I use Interactive Nutrition)
  • 1 ¼ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 cup Shredded Zucchini (heaping)
Wet Ingredients:
  • ¹⁄cup Nonfat Plain Greek Yogurt (approximately 100 grams)
  • 1 medium sized Mashed Banana (approximately 96 grams)
  • 3 Eggs
  • 3 tablespoons Melted Coconut Oil
  • 3 tablespoons Pure Maple Syrup
  • 1 teaspoon Vanilla Extract

Preheat oven to 375 degrees Fahrenheit.

Combine dry ingredients. In a separate bowl mix together wet ingredients. Pour the mixed wet ingredients into the dry ingredients until just combined. Do not over mix.

Spray 12-cup muffin tin with coconut oil spray or line with muffin liners. Scoop batter evenly into muffin tin.

Bake for approximately 20-25 minutes or until a toothpick comes out clean.

UPDATE: These muffins keep best when stored in a tupperware container in the refrigerator. You can heat them up in the microwave for 15 seconds prior to eating.

Nutrition Information (per Muffin)

Calories: 126 | Carbs: 13.5 g | Fat: 5.5 g | Protein: 6 g

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