# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups whole wheat flour
02 - 1 scoop (about 1 ounce) vanilla or unflavored protein powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup unsweetened applesauce
09 - 1/4 cup honey or maple syrup
10 - 1/4 cup melted coconut oil or light olive oil
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 1/2 cups grated zucchini, excess moisture squeezed out
13 - 1/4 cup chopped walnuts or pecans (optional)
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk whole wheat flour, protein powder, baking powder, baking soda, salt, and ground cinnamon to evenly distribute ingredients.
03 - In a separate bowl, beat eggs. Add applesauce, honey or maple syrup, melted coconut oil or light olive oil, and vanilla extract. Mix thoroughly until well blended.
04 - Gently fold wet mixture into dry ingredients using a spatula. Stir only until combined, avoiding overmixing.
05 - Carefully fold in grated zucchini and, if desired, chopped walnuts or pecans until just integrated.
06 - Divide batter evenly among the muffin tin compartments.
07 - Place tin in oven and bake 18 to 22 minutes, or until a toothpick inserted into the center of a muffin is clean on withdrawal.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack until completely cool.
