Gluten-Free Protein Zucchini Muffins Recipe
4-Ingredient Gluten-Free Zucchini Muffins are high in protein, healthy, and naturally sweetened with dates. Each muffin delivers 11 grams of protein.
Servings: 8 muffins
Calories: 130kcal
Equipment
- Blender
- Oven
- Muffin tin or mini loaf pans
Ingredients
- 1 cup large Medjool dates (about 12)
- 1 cup boiling water for soaking dates
- 1 cup chickpea flour
- ½ cup protein powder or almond powder
- 2 ½ teaspoons baking powder
- 1 cup grated zucchini about one small zucchini
Instructions
- Soak the dates: Pour the hot water over the dates. Soak for 10 minutes. Drain them, reserving the soaking water. Pit the dates and transfer them to a blender with the soaking water.
- Grate the zucchini using the largest holes of a box grater. Measure the zucchini. Lightly press it in a towel to remove drips (do not wring dry).
- Preheat the oven to 325ºF (160ºC).
- Whisk dry ingredients: In a large bowl, whisk the chickpea flour, baking powder, protein powder, and optional cinnamon.
- Combine wet and dry: Stir in the date paste, zucchini, and vanilla (if using). Fold them into the dry ingredients until a scoopable batter forms.
- Optional: Fold in ⅓ cup chocolate chips or chopped nuts.
- Portion the batter into a greased or lined muffin tin, or parchment-lined mini loaf pans.
- Bake the muffins on the center rack for 15 minutes, then transfer them to the lower rack and bake for about 10 minutes, or until the tops spring back when lightly pressed. (For muffins and mini loaves only.)
- Check for doneness with a toothpick—it should come out clean. Set aside to cool.
Notes
Optional ingredients: 1 teaspoon vanilla extract, 1 teaspoon cinnamon, hemp hearts for topping. See the blog post for a detailed list of optional add-ins.
Baking: This recipe works for muffins or mini loaves. Larger loaves may not set as well.
I used this 1-ingredient protein powder linked here. Or use your choice of protein powder. Or use almond powder (not almond flour) instead. (You can omit the protein powder and use 1 ¼ cups chickpea flour instead, but they will taste more like chickpeas.)
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 11g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 562mg | Fiber: 5g | Sugar: 5g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 2mg
