Makes about 14 large muffins or 42 mini-muffins

• 3/4 cup of oat flour*
• 1 1/2 cups super fine almond flour
• 1/2 cup vanilla protein powder
• 2 Tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp aluminum-free baking powder
• 1/2 tsp Himalayan sea salt
• 1 tsp cinnamon
• 2 eggs
• 2 egg whites (or 6 Tbsp liquid egg whites)
• 1 medium ripe banana, mashed
• 2 cups grated zucchini, about 1.5 medium, pressed
• 1/4 cup mini chocolate chips



1.   Preheat the oven to 375 degrees.

2.   Line a muffin tin with paper liners.

3.   Add all of the dry ingredients (oat flour through cinnamon) to a large bowl. Stir until combined, set aside.

4.   In a separate bowl, whisk the eggs and egg whites together. Add in the mashed banana and stir until combined.

5.   Add the wet ingredients to the bowl of dry ingredients. Stir until the batter comes together.

6.   Press the zucchini by placing it between paper towels and squeezing. Add the zucchini to the rest of the batter and mix until well distributed.

7.   Stir in the chocolate chips.

8.   Fill the muffin cups with the batter until about 3/4 the way full. Bake for 18-20 minutes for regular muffins or 11-13 minutes for mini-muffins. The muffins should have lightly browned edges and an inserted toothpick comes out clean.

9.   Store in an airtight container in the fridge for up to 7 days (if they last that long) or in the freezer for 3 months.

*You can make your own oat flour with 3/4 cup of rolled oats in the food processor, blender or coffee grinder.