Wouldn’t ya think if you entered to win free stuff that you’d at least check to see if you won?! Well, I guess that’s not always the case!
The winner of last weeks giveaway still hasn’t contacted me after 4 days, so I think its time to give another reader the opportunity to win! The new winner of my Monday Munchies giveaway is…
Congrats Lateka! Email me at proulxkr@roadrunner.com with your info and I will get your prize out to you ASAP!
In other news, this weekend has been really great! Yesterday was one of those days that just goes exactly as planned. It was relaxing in some ways, productive in others, and just all around enjoyable! I finished up my last workout of Best Body Bootcamp (full thoughts on the program coming tomorrow!), did some baking, went out to dinner at one of my favorite restaurants, and volunteered at a swing dancing event on campus!
Lucky for you, that baking I mentioned turned out really well and I have a delicious muffin recipe to share with you all because of it!
I had a few ingredients to use up and some others that I wanted to experiment with so I just sort of winged it and hoped for the best! I knew I wanted to incorporate zucchini, pineapple, and the new protein powder I was just sent, so I looked up a few muffin recipes for some inspiration and got to work.
The result…
Zucchini Pineapple Muffins
makes 10 2-bite muffins
Inspired by THIS recipe and THIS recipe
- 1/2 cup flour (I used whole wheat and buckwheat)
- 1/2 banana (approx. 70 g)
- 2 tbsp whey protein powder (I used unsweetened natural)
- 1/2 zucchini (approx. 150 g)
- 1/2 tsp baking soda
- 1/2 baking powder
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 cup chunk pineapple
- 3 tbsp egg whites
- 1/4 cup water
Preheat oven to 350. Finely grate zucchini and press with paper towels to remove all excess water, set aside. In a small food processor, blend banana and pineapple into a smooth puree. Combine zucchini, fruit, and egg whites into one bowl. In a separate bowl, combine flour, spices, baking powder, baking soda, and protein powder. Fold wet ingredients into dry ingredients and add 1/4 cup of water. Mix together until fully and evenly combined.
Evenly distribute batter into ten aluminum muffin tins (all batter should be used) and bake for 22 minutes.
Remove from oven, let cool, and serve immediately, store in the fridge, or freeze in a freezer safe bag!
Enjoy two muffins as a part of a healthy snack!
These muffins are whole grain, high protein, and completely no sugar added! Plus, I love that they give you some nutrients from veggies AND fruit all at the same time! Now that I have a basic high protein muffin recipe, I can’t wait to experiment with some other flavors. Next up, Chocolate Zucchini Mint muffins!
Enjoy! And Happy Sunday!
Kaila
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Todays’s Healthy Help: Helped set up a swing dance sponsored by the Senate on campus!
Never too early to start Lending a {Healthy} Hand for this weeks round-up! Tell me what you’ve done to help someone else lately!
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