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Zucchini, Pumpkin, & Vanilla Low-Carb Whey Protein Muffins

Check out the recipe below!!


1 whole egg
2 egg whites
1/2 cup Vanilla Whey 
1/8 cup coconut flour
1/8 cup White Chocolate Whey
1/2 cup pumpkin puree
1 tablespoon toffee flavdrops
1 tablespoon vanilla essence
1 1/2 cups grated zucchini


Whisk ingredients together and bake in 8 muffin cases for about 35 minutes at 170 C (338F).

Macros per Serving (out of 8):

11g protein
3.5g carbohydrates (1.9g sugars)
1.3g fat (0.6g sat)
2.2g fibre


Remember not to BLEND the above – you want to keep the grated zucchini as intact as possible. If you wanted to blend the mixture, go ahead though, just make sure you add the grated zucchini AFTER because, if you blend it, a watery mush would ensue and we do NOT want that. OK, so, that’s it. Cook them until a knife comes out clean when you stab them and boom: finito. They turned out delicious!!! So moist inside with the vanilla pumpkiness raising the whole thing up to an intense level of whoa. I dare say they were better than Cloud Cliff’s zucchini bread because, topped with some grass-fed organic butter, these babies deliver not a punch but a full-on knock out blast of POW!


Whey Protein 360 Extreme
Whey Protein 80
Overnight Oats
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2 Replies to “Zucchini, Pumpkin, & Vanilla Low-Carb Whey Protein Muffins”

  1. Okay, I made these and they taste great…but turned out more “souffle” like than a bready muffin. I ended up just using more vanilla whey than you because I don’t have white chocolate, but pretty much everything else was the same. Do you have any suggestions…should I have used hemp powder or something more “flour” like?

    • Maybe because of the fact that my whey was concentrate and yours may have been an isolate or blend? concentrate thickens up a biit more…? You could add more coconut flour in there though and/or ground almonds?