Fun Yoga Poses and Zucchini Chocolate Chip Muffins

I’ve been absolutely terrible at keeping up with posts about my trip to Australia in March. That was forever ago, right?! Since there have been so many recipes on the blog lately, I decided it was time to get something yoga related on here. But I do have a recipe in this post too! You’ll find some tasty grain free chocolate chip zucchini protein muffins below…

When Ulyana and I were in Byron Bay we took full advantage of the gorgeous yoga studio at the place we were staying. It’s the kind of little studio I dream of having in my own back yard one day. We also made use of the outdoor platform in the back yard by the river. Sometimes it got a little buggy, but in the middle of the day when the sun was high, the mozzies stayed away.

We decided a little yoga photoshoot was in order!

A number of people have asked me to do a post on arm balances and I promise I will get to that one day – maybe even in the form of a video because it would be so much easier to explain that way. If there’s a particular pose you want to know how to do, let me know and I’ll cover it when I finally get to the post/video.

And now back to the muffins! Remember the sweetener I talked about in my peanut butter cookie post? Well I used the “just like sugar” to sweeten these zucchini muffins as well. And of course they’re not only gluten free but grain free too.

Zucchini Chocolate Chip Protein Muffins
Grain Free – Gluten Free

The cinnamon and lemon really make the flavours pop in these muffins! And on the plus side they’re packed with protein from the eggs, almond flour, and protein powder.

1 1/2 cups blanched almond flour
1/2 cup vanilla protein powder
1/2 cup Just Like Sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon himalayan salt
2 large eggs
6 tablespoons melted butter
1 teaspoon vanilla
1 teaspoon packed lemon zest
2 cups lightly packed shredded zucchini
1/2 – 3/4 cup dark chocolate chips or chopped nuts

Preheat oven to 350F.
Whisk together dry ingredients in a bowl.
In a separate bowl whisk together the eggs, butter, vanilla, and lemon zest.
Add the dry mixture to the wet mixture and stir to combine.
Fold in the zucchini and chocolate chips.
Spoon batter into muffin cups and bake for 20-24 minutes or until an inserted toothpick comes out clean.

Vanilla Protein Frosting

This is a delicious and simple frosting that gets hard when refrigerated. I recommend spreading it right before serving but it’s fine to frost first and then chill if you like.

6 tablespoons melted coconut butter
3 tablespoons vanilla protein powder
4 tablespoons warm water
Splash of pure vanilla extract

Stir together ingredients in a bowl.
Spread over the muffins.

And make sure to check out my 20% off ebook sale on Sweetly Raw that’s happening for the next week!
Get Raw Chocolate Dream, Ice Cream in the Raw, and Just Desserts ebooks together for 20% off.

Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays

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