- 2 cups (240g) oat flour*
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 scoops (50g) vanilla or unflavored Whey protein powder
- ½ tbsp coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg white, room temperature
- 1 large full egg, room temp
- 1 ½ tsp vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt or other low fat yogurt
- ¾ cup (200g) mashed banana (about 2.5 medium)
- ¼ cup (60mL) nonfat milk *
- 1 ½ cups (160g) grated zucchini, patted dry
- Optional: pumpkin seeds to add to top or loaf before backing
- Preheat the oven to 350°F. Line a 9×5” baking pan with foil, and lightly coat with nonstick cooking spray. *I use my silicone baking cups and they work great!
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini.
- Spread the batter into the prepared pan. Bake at 350°F for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.
For best results, use the ripest, darkest, most spottiest bananas you can find!
Agave or honey may be substituted for the syrupAny milk may be substituted for the nonfat milk.
Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.