Skip to main content
Coles

Healthy protein muffins

Skip to IngredientsSkip to Method
  • Contains wholegrains
  • Dairy free
  • Diabetes friendly
  • Healthier living
  • High in dietary fibre
  • Lactose free
  • Low fat per serve
  • No added sugar
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • 1 serve veg or fruit

Made with olive oil, wholegrain oats and plenty of veg, these muffins are full of delicious flavours.

  • Makes12
  • Cook time30 minutes
  • Prep time10 minutes
Healthy protein muffins

Ingredients

  • 2 free-range eggs
  • 1 free-range egg white
  • 1 tsp baking powder
  • 2 tsp dried mixed herbs
  • 2 tbs olive oil
  • 2 zucchini, coarsely grated
  • 125g pkt sun-dried tomatoes, finely chopped

Nutritional information

Per muffin: Energy: 843kJ/202 Cals (10%), Protein: 9g (18%), Fat: 9g (13%), Sat Fat: 2g (8%), Carb: 17g (5%), Sugar: 4g (4%), Dietary Fibre: 6g (20%), Sodium: 233mg (12%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line 12 holes of a ⅓-cup (80ml) muffin pan with paper cases. Place the oats in a food processor and process until finely ground. Transfer to a large bowl.

  2. Step 2

    Place beans, eggs, egg white, baking powder, mixed herbs and olive oil in a clean food processor. Process until just combined. Transfer the bean mixture to the bowl with the oat. Add the zucchini and tomato and stir until just combined.

  3. Step 3

    Divide the mixture evenly among the paper cases. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool slightly. Serve warm.

Recipe tip

COOK. STORE. SAVE
Use it up:
Elevate your eggs on toast by making a batch of hollandaise with the leftover egg yolk. Use the recipe at coles.com.au/homemadehollandaise

Clever storage: Store leftover muffins in a sealed container in fridge for up to 3 days. Or, wrap individually and store in a sealed container in the freezer for 3 months – thaw overnight in the fridge and warm in the microwave.

    Healthy protein muffins

    Healthy protein muffins
    • Makes12
    • Cook time30 minutes
    • Prep time10 minutes
    Ingredients
    • 2 free-range eggs
    • 1 free-range egg white
    • 1 tsp baking powder
    • 2 tsp dried mixed herbs
    • 2 tbs olive oil
    • 2 zucchini, coarsely grated
    • 125g pkt sun-dried tomatoes, finely chopped
      Description

      Made with olive oil, wholegrain oats and plenty of veg, these muffins are full of delicious flavours.

      Method
      1. Step 1

        Preheat oven to 180°C. Line 12 holes of a ⅓-cup (80ml) muffin pan with paper cases. Place the oats in a food processor and process until finely ground. Transfer to a large bowl.

      2. Step 2

        Place beans, eggs, egg white, baking powder, mixed herbs and olive oil in a clean food processor. Process until just combined. Transfer the bean mixture to the bowl with the oat. Add the zucchini and tomato and stir until just combined.

      3. Step 3

        Divide the mixture evenly among the paper cases. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool slightly. Serve warm.