Banana Zucchini Protein Muffins

My toddler is a really good eater. I love nothing more than when he eats what I prepare for my husband and me. “More salmon, please.” Ahhh, music to my ears.

But, being 2 ½, he is expressing more opinions, and has recently started rejecting some of his old favorite protein options, especially at breakfast. Protein is critical at every meal. It is the most satisfying macronutrient playing a key role in balancing our hunger hormones and making us feel full. And we all know what happens when a toddler is hungry - the dreaded tantrum. So, Mama had to get creative.

I love baking and I wanted to try using my new protein powder in muffins. I played “test kitchen” and I am so happy with how these muffins came out. They are just the right sweetness and the perfect consistency. They are gluten-free and dairy-free, and sweetened only with banana and the monk fruit sweetener in the protein powder. And, because they are packed with protein (and fiber), they are satisfying. As in, I had a couple with a little coconut yogurt and berries on the side and wasn’t hungry for about 5 hours.

Bonus: They are toddler and husband approved.

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Ingredients

• 1 ½ medium ripe bananas

• 1 medium zucchini

• 3 eggs

• 1 tsp vanilla extract

• 1 C cashew flour (I used Thrive Market) or almond flour

• ¾ C flaxseed meal (I used Bob’s Red Mill)

• 1 tsp baking soda

• ½ tsp baking powder

• Pinch of salt

• ½ tsp cinnamon

• ½ C vanilla protein powder (I used Be Well By Kelly - buy on Amazon)

• 1/3 C natural peanut butter (or your favorite unsweetened nut butter)

Instructions

• Preheat oven to 350 degrees. Grease muffin tin or use muffin liners (I used silicone liners).

• In a large mixing bowl, mash the bananas with a fork.

• Shred the zucchini. Squeeze out the extra moisture then add to the bowl.

• Add the eggs and vanilla and use the fork to mix well.

• Stir in the cashew flour, flaxseed meal, baking soda, baking powder, salt, cinnamon and protein powder.

• Fold in the peanut butter.

• Pour the batter into 12 muffin cups.

• Bake for 25 minutes. You can start checking after 20 minutes. Look for golden brown tops. Insert a toothpick into the center of one muffin. When it comes out clean they are done. Mine took 27 minutes.

I loved them as-is, but they would be delicious with some ghee. Enjoy and drop me a comment if you make them!