1/2or 1 full scoop of protein powderOptional - I use Quest - Vanilla flavor
3/4tspbaking powderabout 4 grams
3/4tspsalt4.5 grams
3/4ground cinnamon2 grams
1/2tspbaking soda3 grams
3/4cupsugar150 grams
3/4cupvegetable oil6 oz or 175ml
2large eggs
1cupfinely grated carrotapprox. 100grams
1cupfinely grated zucchiniapprox. 100 grams
1/2tspvanilla extract2.5 ml
1cupblueberriesor cranberries! frozen or natural (approx. 190 grams)
Instructions
Preheat oven to 375℉ and grease a 12 cup muffin/cupcake pan with nonstick spray or butter and set aside.
In a medium bowl whisk your dry ingredients: flour, oats, protein powder, baking powder, salt, cinnamon and baking soda.
In a large bowl whisk sugar, oil, eggs, grated zucchini and carrot and vanilla.
Add dry ingredients to wet ingredients folding gently with a spatula until just incorporated. Fold in your berries carefully or you will end up with blue batter!
With the help of a regular size ice cream scoop, divide batter evenly in the prepared cupcake pan and bake for 25 minutes or until muffins are golden brown and the tops bounce back when touched or a toothpick inserted in the middle comes out clean.
Cool pan on a wire rack for 10 minutes before removing muffins, With the help of an offset spatula or knife remove the muffins and let cool completely on a wire rack before storing.