Low Carb Protein and Veggie Muffins

Savory · High Protein · Low Glycemic

Spinach & Mushroom
Herb Muffins

A gentler, herb-forward savory muffin built on SimplyFuel chickpea protein — soft garlic confit, thyme, and layered mushroom flavor. Gluten-free, dairy-free, and low-GI.

Gluten-Free Dairy-Free Low-GI Low-Carb Veg Egg-Based Freezer-Friendly

Prep 10 min

Bake 25–28 min

Total ~38 min

Yield 12 muffins

Ingredients

• Dry
• 1½ cupsSimplyFuel chickpea protein powder
• 6 tbspnutritional yeast
• 2 tbspspinach powder
• 2 tspshiitake mushroom powder
• 4 tbspdried mushroom kibble, ground slightly finer
• 1 tsppsyllium husk
• 2 tspbaking powder
• 2 tspdried thyme
• 1 tspsalt
• ½ tspblack pepper
• Vegetables
• 2 cupszucchini, grated & squeezed dry
• Wet
• 4large eggs
• 6garlic confit cloves, mashed to paste
• 4 tbspolive oil (or oil from confit jar)
• 8 tbspwater

Instructions

1

Preheat oven

Preheat oven to 325°F. Line a 12-cup muffin tin with silicone liners or grease well with olive oil.

2

Prep zucchini

Grate zucchini on the large holes of a box grater. Wrap in a clean towel and squeeze hard until almost dry. Work in two batches if needed.

3

Mix dry ingredients

Whisk together all dry ingredients — including the dried mushroom kibble — in a large bowl until evenly combined with no lumps.

4

Mix wet ingredients

In a separate bowl, whisk eggs well. Whisk in the mashed garlic confit paste, olive oil, and water until smooth and fully incorporated.

5

Combine and rest

Pour wet into dry and stir to combine. Fold in the squeezed zucchini. Batter will be thick. Rest 3 minutes for psyllium and kibble to hydrate.

6

Fill and bake

Pack batter evenly into all 12 muffin cups with the back of a spoon. Bake at 325°F for 25–28 minutes, until tops are firm and a toothpick comes out clean.

7

Cool

Cool in the tin for 10 minutes before removing. They firm up significantly as they cool.

Notes

Batter consistency: This batter is intentionally thick — closer to a stiff dough than a pourable batter. Resist adding water until after the 3-minute rest. If it still feels genuinely dry after resting, add water 1 tbsp at a time.

Squeeze the zucchini hard. At double batch, you'll have 2 cups of grated zucchini — work in two rounds with the towel. Residual moisture is the main thing that will undermine the set.

Grind the kibble slightly. A few pulses in a spice grinder or a quick crush in a zip-lock bag gives better distribution and hydration throughout the batter.

Salt adjustment: With no tamari or miso, the 1 tsp salt is doing more work. Taste and nudge up slightly if needed — nutritional yeast intensity varies by brand.

Confit oil tip: Using oil from the confit jar as your fat source adds a subtle roasted garlic note throughout the whole muffin.

Thyme variation: Fresh thyme works well too — use 2 tbsp fresh leaves in place of 2 tsp dried. Rosemary is a good swap if you want something earthier.

Storage: Refrigerate up to 5 days. Reheat in a convection oven at 300°F for 8–10 minutes. Freeze individually for up to 2 months.

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