Carrot Zucchini Muffins (gluten free, low sugar)

With over 5 grams of protein per muffin and just 4 grams of sugar from honey, this high protein carrot zucchini muffin recipe provides a filling breakfast or snack that will keep you full longer. 

carrot zucchini muffin recipe high protein low sugar gluten free cricket powder recipes

Yield: 12 muffins

INGREDIENTS

  • 1 cup almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup 100% Pure Cricket Protein Powder
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1/2 cup oil (i.e. avocado)
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 cup carrot, finely shredded
  • 1 1/4 cup zucchini, finely shredded

DIRECTIONS

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, combine both flours, protein powder, baking powder, salt, cinnamon and nutmeg. Set aside.
  3. In a large bowl, whisk together eggs, oil, honey and vanilla extract. Stir in carrot and zucchini.
  4. Add flour mixture to wet ingredients and stir until just combined.
  5. Grease muffin tin or line with paper cups. Add about 1/4 cup batter to each cup.
  6. Bake for 15 minutes or until middle is just set.
  7. Remove from oven slightly before done and let cool a few minutes in muffin tin - muffins will continue to cook in hot pan.
  8. Once muffins have firmed, remove and place on cooling rack to finish cooling. Store in air tight container or freeze.