Gluten-Free Vegan Zucchini Muffins, High in Protein and Low in Calories

That's it. I've decided.

As far as I'm concerned, once we've made it through February, it's summer.

Which means my marathon of low-calorie, high-protein recipes starts now!

For the past four days, I've been working on a vegetable muffin recipe built around soy flour, which is very high in protein and low in carbs.

If you've gotten to know me, you know I don't say things I don't mean. So believe me when I tell you I made these muffins no fewer than 20 times to get the recipe right: tasty, nutritious, and easy to make.

It was quite a challenge, but I'm happy to report that I pulled it off.

I've never worked this hard on a recipe, so I really hope you love it.

A Little About These Vegan Zucchini Muffins

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

The vegetables give the muffins volume without adding many calories, along with a welcome boost of vitamins, minerals, and fiber to help you feel full.

You don't have to use a food processor, of course. A box grater or a knife will do the job just fine.

The base is soy flour, which is very high in protein and relatively low in carbs. You can use another flour you like, but the nutrition numbers will be very different.

To help hold the muffins together, I used natural almond butter with no added sugar or salt. You can substitute the same amount of tahini straight from the jar.

I used a mix of spices, including turmeric, cumin, and chili powder, for flavor and aroma. Feel free to use whatever spices you enjoy.

I added vinegar to help activate the baking powder. You can leave it out, but expect even flatter muffins. Lemon juice works as a substitute.

Vegan Zucchini Muffin Nutrition

One zucchini muffin weighing 60 g (2.1 oz) contains:

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

Perfect for a cutting phase, when you're working on getting lean, or whenever you just want a tasty snack.

Want another low-carb, high-protein recipe?

Vegan Zucchini Muffins

Yield 12 muffins

Calories 123 kcal

Ingredients

• 2 medium zucchini
• 1 cup soy flour 150 g (5.3 oz)
• 100 g (3.5 oz) almond butter
• 2 tablespoons olive oil 20 ml (about 4 US teaspoons); use the metric amount for precision
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 garlic clove, crushed
• 2 tablespoons vinegar
• 1 teaspoon baking powder
• 3/4 cup water 150 ml (about 1/2 US cup plus 2 tablespoons); use the metric amount for precision

Instructions

1. Preheat the oven to 170°C (340°F).

2. Thinly slice the zucchini.

3. Transfer the sliced zucchini to a deep mixing bowl.

4. Add the soy flour and all the remaining ingredients. Mix well.

5. Divide the mixture among the cups of a well-greased muffin pan.

6. Bake for about 30 minutes.

7. Let the muffins cool completely before digging in.

Recipe Video