Using vegetables in your baking can really save calories. These cupcakes use shredded zucchini as the main ingredient. Time to get shredded!!
Shredsville Zucchini Muffins
I find it extremely ironic that the day I bake Shredsville Zucchini Muffins the groups hits new PR levels! The theme of tonight’s workout was ‘I’ve got 99 problems but a bench aint’ one”. Trench Fitness provides clients with a solid training platform based correct form and technique. Because of our no BS training philosophy clients continue to progress at an excelled rate. Great work ladies!
Ingredients:
3 1/4 cup whole wheat flour
1 1/4 tsp salt
1 tsp nutmeg
2 tsp baking soda
1 tsp cinnamon
3 cups stevia or splenda
1 cup unsweetened applesauce or Greek yogurt
3/4 cup egg whites
1/3 cup water
4 cups grated zucchini
1/4 cup walnuts
FROSTING:
2 scoops chocolate casein
3/4 cup Greek yogurt
1. Preheat oven to 350’F.
2. Shred zucchini with food processor or cheese grater.
3. Combine all ingredients into food processor and process until smooth.
4. If you use a metal muffin tin, spray generously with a non stick spray, if you use silicone ignore this step. Pour batter into tins and bake for 25-30 minutes. Transfer to a cooling rack and allow 25-30 minutes to cool.
5. Frost as desired.
Great post workout fuel for our group circuit ladies!
MACROS:
Muffins – calories: 179 – fat:2g – carb:36g – protein 7g
Frosting – calories: 23 – fat: 0g – carb:5g – protein 5g
TOTAL – calories: 202 – fat: 2g – carb:41g – protein 12g
With love from the Trench kitchen,
xo Erika ♥
