These healthy zucchini protein muffins are packed with protein, low in fat, and made with kodiak cakes.
Growing up my mom made zucchini bread every year with the zucchinis we grew in the garden. So every time I make zucchini muffins or bread it reminds in of my childhood.
46g egg whites
1/4 cup (48g) sugar
120g zucchini, shredded
1/2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking powder
Preheat oven to 350 degrees. Line a muffin pan with muffin lines, set aside.
In a small mixing bowl, mix together kodiak cakes, cinnamon, and baking powder.
In a medium size bowl, mix together egg, egg whites, yogurt, milk, vanilla extract, and sugar. Add dry ingredients to wet ingredients.
Fold in shredded zucchini.
Fill each muffin liner evenly.
Bake for 18-20 minutes. Allow muffins to cool for 10 minutes before serving.
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