Sunflower Seed Protein and Zucchini Garlic Bread Muffins

High Protein · Low Glycemic · Garlic Bread

Sunflower Protein
Garlic Bread Muffins

Garlic bread flavor in a high-protein, gluten-free muffin — built on sunflower protein isolate and zucchini, with garlic confit and confit oil throughout. Faintly nutty crumb that complements the garlic beautifully.

Note: these will bake gray-green due to sunflower protein reacting with baking powder — harmless, just cosmetic.

Gluten-Free Dairy-Free Low-GI Egg-Based Garlic Confit Freezer-Friendly

Prep 10 min

Bake 23–26 min

Total ~36 min

Yield 6 muffins

Ingredients

• Dry
• 1 cupsunflower protein isolate
• 1 tbspnutritional yeast
• ½ tsppsyllium husk
• 1¼ tspbaking powder
• 1 tspdried parsley (optional)
• ½ tspsalt
• ⅛ tspwhite pepper
• Vegetables
• 1 cupzucchini, grated & squeezed dry
• Wet
• 2large eggs
• 3garlic confit cloves, mashed to paste
• 2 tbspoil from the confit jar
• 1 tspapple cider vinegar
• 2drops liquid stevia extract
• 5 tbspwater

Instructions

1

Preheat oven

Preheat oven to 325°F. Line a 6-cup muffin tin with silicone liners or grease well with oil from the confit jar.

2

Prep zucchini

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

3

Mix dry ingredients

Whisk together all dry ingredients in a large bowl, including parsley if using. Combine until evenly mixed with no lumps.

4

Mix wet ingredients

In a separate bowl, whisk eggs well. Whisk in the mashed garlic confit paste, confit jar oil, apple cider vinegar, liquid stevia, and water until smooth and the garlic is fully incorporated.

5

Combine and rest

Pour wet into dry and stir until just combined. Fold in the squeezed zucchini. Batter will be thick. Rest the full 3 minutes — sunflower protein absorbs more slowly than chickpea and needs the time.

6

Fill and bake

Pack batter into the 6 muffin cups with the back of a spoon. Bake at 325°F for 23–26 minutes, until tops are set and a toothpick comes out clean. Do not overbake.

7

Cool

Cool in the tin for 10 minutes before removing. The garlic flavor deepens as they cool.

Notes

Color: Sunflower protein reacts with baking powder (an alkaline ingredient) via chlorogenic acid and turns gray-green when baked. This is completely harmless — purely cosmetic. The ACV helps suppress the reaction somewhat but won't prevent it entirely.

Sunflower vs. chickpea: Sunflower protein is slightly drier and absorbs liquid more slowly, hence the extra tablespoon of water and the doubled ACV versus the chickpea version. The higher natural fat content gives the crumb a slightly more tender texture. The mild nuttiness pairs well with garlic confit.

Use the confit jar oil. This is where most of the garlic flavor lives — the oil is fully infused and distributes garlic throughout the entire crumb. Don't substitute plain olive oil if you can avoid it.

Garlic intensity: 3 cloves gives clear but not aggressive garlic. Go up to 4–5 for more forward flavor; drop to 2 for a subtler note.

Sourcing: Z Natural Foods carries sunflower protein isolate in bulk, which fits your existing sourcing pattern for spinach and mushroom powders.

Scaling: Doubles cleanly to 12 muffins. Squeeze zucchini in two batches and make sure you have enough confit oil — 4 tbsp for a full double batch.

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.

Schema.org Recipe Markup Included