Plantain Zucchini Protein Muffins

³ Description

I'm not exaggerating when I tell you this is one of the best muffins I've ever made. And it was easy. Half of the ingredients you just toss into a blender!

² Ingredients

•  1/2 tsp Ginger (Ground)
•  1 tsp Cinnamon
•  1 medium Egg
•  4 serving (serving = 1 tsp) XyloSweet Xylitol
•  160 g Plantains
•  120 g Zucchini
•  1 tsp Vanilla Extract
•  1 serving (serving = 1/4 cup) Bob's Red Mill Spelt Flour
•  2 serving (serving = 1 heaping tbsp) NutriBiotic Brown Rice Protein Powder - Vanilla
•  8 serving (serving = 1/8 tsp) Rumford Reduced Sodium Baking Powder

q Directions

1/4 C spelt flour
1 scoop (31g) vanilla protein powder
1-2 T Xylitol (or other sweetener, adjust based on sweetness of plantain)
1 tsp no salt baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1 large, ripe plantain (~160g)
1 egg (or flax egg)
1 tsp vanilla
1 C zucchini, grated (~120g)

Preheat oven to 375 degrees. Grease 6 regular-sized muffin tins with Pam/butter/Earth Balance.
In a large bowl, combine dry ingredients.
In blender (I used the Magic Bullet) bowl, puree plantain until smooth. Add egg and vanilla, blending again just to combine.
Add the wet mixture to the dry, stirring until just combined. Fold in grated zucchini. Pour into muffin tins and bake for 20-25 minutes.

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