Protein Zucchini Muffins with Cinnamon Crunch Streusel - SO GOOD!
Serves 12
10 mins prep
18 mins cook
28 mins total
Just amazingly good Protein Zucchini Muffins topped with Cinnamon Crunch Streusel! These high protein cinnamon zucchini muffins use protein powder and Greek yogurt, have only a little oil and make a great healthy and low calorie zucchini recipe.
Cinnamon Crunch Streusel:
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Preheat oven to 400°F, line 12 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan).
Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible.
In a large bowl, whisk together almond milk, applesauce, Greek yogurt, eggs and coconut oil.
Add zucchini and mix.
In another bowl, whisk gluten free flour, unflavored protein powder, vanilla protein powder, cinnamon, nutmeg, baking powder and baking soda.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder and gluten from wheat flour will make the bread dense.
Small streaks of flour are okay.
Divide the batter among muffin cups, filling about ½, sprinkle on crushed cereal, add remaining batter (fill ¾ way to the top).
Streusel:
In a bowl, combine softened butter and sugar substitute.
Add flour, cinnamon and crushed cinnamon toast crunch cereal.
Sprinkle streusel on top of muffins.
Bake:
Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 13 minutes. A toothpick inserted into center should come out dry.
Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 10 minutes, and enjoy.
