Savoury protein muffins

Have you ever tried a savoury muffin? This one won’t disappoint you…


100g / Zucchini, grated

100g / Carrot, grated

80g / Hummus

60g / Peanut Butter

200ml / Almond milk

1tsp / Apple cider vinegar

120g / Wholemeal spelt flour or flour of choice (note: I have not tested other flours)

60g / Nature’s Way Natural Protein Powder

1tsp / Baking powder

½ tsp / BiCarb soda

½ tsp / Salt

1tsp / Ground cumin

1tsp / Ground coriander

1tsp / Garlic powder


Preheat oven to 170 degrees Celsius and line a muffin tray with 9 baking cups.

Squeeze the excess water out the of the grated zucchini and carrot but using a tea towel.

In a large bowl combine the prepared zucchini, carrot, hummus, peanut butter, almond milk and apple cider vinegar and set aside. In a separate bowl mix together the remaining ingredients there are no lumps.

Add the bowl of dry ingredients to the large bowl with wet ingredients, and fold together until just combined, being careful not to overmix!

Divide the mixture between the 9 baking cups and bake for 30-40 mins, or until golden and a skewer comes out clean.

Best served warm and can be stored in the fridge for up to 5 days.