High Protein, Low Calorie Vegan Gluten-Free Zucchini Muffins

That's it.

As far as I'm concerned, if we've passed February, we're in summer.

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

For 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 carbs.

If you've gotten to know me by now, you probably know that I'm always straight with you. 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 make.

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

I've never worked so hard on a single recipe, so I really 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, onion, or cabbage.

The reason I used vegetables is to provide low-calorie volume to the muffins, along with 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 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 swap it for 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 replace it with the same amount of raw tahini.

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

To activate the baking powder, I used vinegar. You can omit it, but be aware the muffins will turn out even flatter. You can swap it for lemon juice.

Nutritional Values for Vegan Zucchini Muffins

One zucchini muffin weighing 60g contains:

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

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

Want another low-carb, high-protein recipe?

Vegan Zucchini Muffins

Servings 12 muffins

Calories 123 kcal

Ingredients

• 2 medium zucchini
• 1 cup soy flour 150g
• 100 g almond butter
• 2 tbsp olive oil 20ml
• 1 tbsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 1 clove of garlic, crushed
• 2 tbsp vinegar
• 1 tsp baking powder
• 3/4 cup water 150ml

Instructions

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

2. Slice the zucchini into thin slices

3. Transfer the sliced zucchini to a deep bowl

4. Add the soy flour and the rest of the ingredients and mix well

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

6. Bake for about half an hour

7. Cool thoroughly before enjoying

Recipe Video