Vegan Gluten-Free Zucchini Muffins: High Protein and Low Calorie

This is it.

As far as I'm concerned, once February is over, we're in summer.

And so, the marathon of low-calorie, high-protein recipes starts now!

Over the last four days, I’ve been trying to develop a vegetable muffin recipe based on soy flour, which is very high in protein and low in carbohydrates.

If you've gotten to know me by now, you probably know that I'm a "what you see is what you get" kind of person. So you have to believe me when I say I made these muffins no less than 20 times just to perfect the recipe and turn it into something delicious, healthy, and easy to prepare.

It was quite a challenge, but I'm happy to announce that I succeeded.

I have never worked this hard on a single recipe, so I truly hope you love it.

A bit about Vegan Zucchini Muffins

I used zucchini which I sliced in a food processor. You can substitute it with any firm vegetable you like, such as carrots, squash, onions, or cabbage.

The reason I used vegetables is to give the muffins low-calorie volume and a welcome addition of vitamins, minerals, and dietary fibers that will increase satiety.

Of course, you don’t have to slice the vegetables in a food processor; you can definitely grate them on a grater or simply chop them with a knife.

The base of the muffins is soy flour, which is very high in protein and relatively low in carbohydrates. You can substitute it with any flour you like, but keep in mind the nutritional values will be very different.

To stabilize the muffins, I used natural almond butter with no added sugar or salt. You can substitute it with the same amount of raw tahini.

I used a variety of spices to provide flavor and aroma, such as turmeric, cumin, and chili. You can use any spice you love.

To activate the baking powder, I used vinegar. You can omit it, but be aware that the muffins will come out even flatter. You can substitute it with lemon juice.

Nutritional Values per Vegan Zucchini Muffin

One zucchini muffin weighing 60g contains:

• 123 calories
• 8g protein
• 7g carbohydrates
• 8g fat

Perfect for a cutting phase or just when you want something nice to snack on.

Want another low-carb, high-protein recipe?

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Vegan Zucchini Muffins

Servings 12 muffins

Calories 123 kcal

Ingredients

• 2 Medium zucchinis
• 1 cup Soy flour 150g
• 100 g Almond butter
• 2 tbsp Olive oil 20 ml
• 1 tbsp Turmeric
• 1 tsp Cumin
• 1 tsp Chili powder
• 1 Crushed garlic clove
• 2 tbsp Vinegar
• 1 tsp Baking powder
• 3/4 cup Water 150 ml

Instructions

1. Preheat oven to medium heat (170°C).

2. Slice the zucchinis into thin slices.

3. Transfer the sliced zucchinis to a deep bowl.

4. Add the soy flour and remaining ingredients and mix well.

5. Pour the mixture into a well-greased muffin tin.

6. Bake for about half an hour.

7. Cool well before devouring.

Recipe Video