Zucchini Muffins

Preheat your oven to 350, then drop into a blender
2 eggs
1 tbsp. applesauce
1 1/2 c. of shredded zucchini (peeled before shredding)
1/2 tsp. vanilla
2 tbsp. agave syrup
Once well blended, add:
2/3 c. Quinoa (uncooked, dry)
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 scoop Vanilla Protein powder
Blend more until smooth. Spray non-stick cooking spray into a muffin pan, pour
the batter into the tins, and, if desired, drop blueberries, peeled and cubed
apples, etc., into batter.
*Tip: You can mix and match batches, by adding nuts or fruit as pictured.
Put into the oven for about 20 minutes, until muffins are pulling slightly from the
side of the pan, and tops are browned.
Makes 8 muffins.

91 calories
7g protein
11g carbs
2g essential fats