foodie fridayHappy Foodie Friday, and Happy 100th Post to The Lyons’ Share!  It seems like just yesterday that I started the blog, but it also feels like it’s been an important part of my life forever!  I truly appreciate all of you who read, comment, share, email, and send smoke signals my way :).  Here’s to many-more-than-100 future posts!

In today’s post, I’m going to review a new-to-me product, give you a major discount code, and share a new recipe with you!

All Pro Science Protein Powder Review

Several weeks ago, I was contacted by All Pro Science to see if I’d like to review their 100% Grass-Fed Whey protein powder.  You know I love trying new health products, so after investigating the company a bit, I accepted the generous offer!  I was able to choose my flavor (APS offers the 100% Grass-Fed Whey Powder in French Vanilla, Bavarian Chocolate, Strawberry Creme, Banana Creme, Mocha Latte, and … Cinnamon Roll!).  I love my cinnamon, so it was an easy choice.  (Note that I would not have accepted the gift of protein powder if I didn’t genuinely want to try the product, and I was not compensated in any way for this review.  All opinion are ALWAYS my own!) aps cinnamon rollAs soon as I received my bottle, I was excited to learn even more about the benefits.  Like I discussed in my post on the 7 benefits of protein, I place high importance on getting protein into my diet.  I would prefer to get my nutrition from whole foods “in a perfect world” … however, I often rely on convenience foods that have as few ingredients as possible, and are made with as high-quality ingredients as possible.  I liked that the APS powder had ingredients I recognized, contained no artificial sweeteners (it’s sweetened with stevia), was produced from cows who receive no hormones (which makes the product a lot healthier and “cleaner” for you), and had great nutritional stats (2g fat, 3g carbs, 3g sugar, and 23g protein for each 130-calorie serving).  Whey protein powder is highly absorbable, and is high in Branch-Chain Amino Acids (which help with muscle repair and recovery).  However, if you’re vegetarian, lactose-intolerant, or prefer other sources of protein, All Pro Science also offers a 100% plant-based, gluten-free, soy-free protein powder (which I have not tried)! aps benefits

So, how was it?  I loved the protein powder in 3 of the 4 ways I’ve tried it (including in the muffins I’m about to share with you)!  I have to admit that my previous go-to protein powder (Vega) leaves a less-than-pleasant aftertaste when used in baked goods, and the All Pro Science powder had none of that aftertaste.  The texture worked well, and while the cinnamon roll flavor wasn’t incredibly strong, it did give a nice hint of cinnamon!  It settled great with my sensitive stomach, and I’ll definitely use it again for baking. finished muffins

The only way I didn’t love the powder was in green smoothies.  So far, I’ve made 2 green smoothies using the APS powder (the one below was pear, almond milk, Cinnamon Roll APS, and kale), and it just didn’t live up to my beloved Vega Vanilla Chai.  I’m going to keep trying, though! smoothie ingredients

40% off Promo Code for All Pro Science!

Do you want to try All Pro Science protein powder? Good news!  I have a 40% discount code for you to try it out!  From the All Pro Science website, you can use the code LYON40 to receive 40% off your purchase.  The powder comes in large (640g) bottles, and it’s rather expensive since you’re paying for high quality ingredients ($69.99) … this means that my promo code is worth $28!  If you don’t want to order online, All Pro Science is also available at Whole Foods, Albertson’s, Amazon, Lifetime Fitness, and several other health food stores and gyms (the promo code won’t work there).  Let me know if you try it!

Zucchini Apple Breakfast Muffins from The Lyons' Share

I know you came for the food, so I’m also going to share the first of a few recipes I’ve created using my Cinnamon Roll powder.  Like my Orange Almond Protein Muffins, these are perfect for breakfast – filling, nutrient-dense, and sweet enough to be delicious (but not too sweet for breakfast!).  I’ve been enjoying the muffins as snacks with almond butter slathered over them, or crumbled on top of my favorite breakfast in place of the oats.

Zucchini Apple Breakfast Muffins

Makes 9 muffins

zucchini apple muffin ingredientsIngredients

  • 1/2 – 2/3 cup of grated zucchini (I used 140g)
  • 1/2 of a large apple (I used a Gala once and a Macintosh once, but any kind will work – I used 150g)
  • 1/2 cup egg whites (or 3 large egg whites, or 2 large whole eggs)
  • 1/4 cup canned pumpkin (not pumpkin pie filling)
  • 2 T unsweetened applesauce
  • 1/2 cup quinoa flour (quinoa flour is a medium-bodied, gluten-free, slightly-higher-in-protein flour that I often use for baking, but you can probably sub many types of flour here if you prefer)
  • 1 scoop (32g) Cinnamon Roll All Pro Science protein powder
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice (you could sub cinnamon with a shake of nutmeg and a pinch of cloves if you choose)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 T xylitol (a naturally-occurring sweetener that’s lower in calories that sugar, although you could use sugar or another sweetener if you prefer)

Instructions

  1. Preheat oven to 350 degrees.
  2. Grate your zucchini into a large bowl.  Blot or pat dry, but don’t squeeze out the extra liquid.  grated zucchini
  3. Add in egg whites, pumpkin, applesauce, and vanilla, and stir gently to combine.
  4. In a separate bowl, mix your dry ingredients (protein powder, flour, spice, salt, baking powder, and sweetener).  dry ingredients zucchini apple muffins
  5. Pour dry ingredients into wet ingredients, and stir to form a batter.
  6. Chop apples into small pieces, and sprinkle a little bit of extra flour on top, until apples are just coated (this helps the apples stay distributed throughout the muffins, rather than sinking to the bottom!).  apples with flour
  7. Fold apples into batter and gently stir to combine. fold apples into batter
  8. Distribute batter among 9 muffin cups, sprayed with oil or cooking spray.
  9. Bake for 20 minutes at 350 degrees, and enjoy! zucchini apple muffins 3

If made according to these instructions, each muffin will have 72 calories, 1g fat, 12g carbs, 5g protein.

So tell me in the comments … Do you like hidden vegetables in your baked goods?  Any creative ideas to share?  What has been your favorite post out of my 100 posts?

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24 Comments

  1. Sara @ LovingOnTheRuns on November 1, 2013 at 8:01 am

    Oooh! Those Zucchini Apple Muffins sound DELICIOUS! I am going to have to make these sometime after our traveling ends 🙂 Thanks for sharing Megan!
    Sara @ LovingOnTheRuns recently posted…Five Things Friday – 11/1/2013My Profile

    • Megan Lyons on November 2, 2013 at 8:07 am

      I hope you do make them, Sara! Hang in there with all the traveling – I know it’s all fun stuff, but I’m sure it’s tiring, too!

  2. Amy @ Long Drive Journey on November 1, 2013 at 8:17 am

    I am a fan of ANY kind of zucchini bread or muffins, so I’ll definitely have to try this recipe! Happy 100th post! Keep it up girl!!
    Amy @ Long Drive Journey recently posted…The Long…Walk? Endurance vs. EfficiencyMy Profile

  3. Diane Roark on November 1, 2013 at 8:32 am

    Thanks for the protein powder review. Stop by http://www.recipesforourdailybread.com and link up your favorite posts, Pinterest, Twitter, & Facebook pages.
    Blessings and have a great weekend,
    Diane Roark

    • Megan Lyons on November 2, 2013 at 8:36 am

      Thank you for hosting the link up, Diane!

  4. Davida @ The Healthy Maven on November 1, 2013 at 9:30 am

    These muffins look so good! My nephew refuses to eat veggies so I try to hide them in baked goods. The zucchini muffins didn’t fly though because he could see the green. Pumpkin has been easy to hide though!
    Davida @ The Healthy Maven recently posted…Pumpkin Chai French ToastMy Profile

    • Megan Lyons on November 2, 2013 at 8:51 am

      That’s so funny – my nephew is the same way! He’s 13 now … how old is yours? It must be a boy thing, because my 3 nieces that can eat solid foods (the 4th is a baby) will all TRY vegetables – they’re picky in what they like, but at least they will give it a shot. Not so much with the nephew, though!

  5. Michael Anderson on November 1, 2013 at 10:16 am

    Congrats on the 100th post! Great milestone!

    Love the recipe … just a drag that my wife is allergic to apples. So all of those cool recipes – and substitutions including applesauce – are ruled out. Oh well ..
    Michael Anderson recently posted…Throwback Thursday – Fall Fun and Halloween from 2005My Profile

    • Megan Lyons on November 2, 2013 at 8:52 am

      Thanks, Michael! I wonder if you could substitute in pears (similar consistency, and goes well with cinnamon!), and double up the pumpkin instead of applesauce?

      • Michael Anderson on November 2, 2013 at 9:17 am

        We do a lot with pumpkin, for sure 🙂

        While she isn’t nearly as allergic to pears, they are something she avoids. Turns out that when people are allergic to trees and so on, they tend to have at least a low-level intolerance of tree-based fruits. Go figure 🙂

        I guess it applies to things like apples and pears more than oranges, though … my younger son had a full year of 4-shots a week for allergies when he was younger and still prefers oranges and vegetables to most fruits …

        So yeah, cooking in this house is an adventure … I am always thinking and experimenting 🙂
        Michael Anderson recently posted…OH NO! Are We Facing a Global Wine Shortage?!?My Profile

  6. Rachel on November 1, 2013 at 11:31 am

    Megan! I’m so happy Al introduced me to your blog – I love it!! Muffins are my weakness so I’m going to try to find a way to make them a healthier weakness. These sound amazing! Congrats on 100 🙂

    • Megan Lyons on November 2, 2013 at 8:53 am

      Hi Rachel!!!! So happy you’re stopping by!!! You completely made my day. Hope all is well with you, and let me know if you have anything you’d like to see on the blog!

  7. Arman @ thebigmansworld on November 1, 2013 at 6:26 pm

    Happy 100th post!! Lets see another 100, and another 100.

    I’d never heard of that brand before but I’m intrigued- I often order alot of my protein powders from the States because the ones we have here…..not palatable at all! That recipe looks great and also stats to boot!

    I love adding hidden veg to baked goods, pancakes, oatmeal etc- I wish that they would sell zucchini pre shredded!

    • Megan Lyons on November 2, 2013 at 8:55 am

      I had never heard of the brand before either – not sure how I’ve always overlooked it in Whole Foods, etc. Zucchini pre-shredded is a GREAT business idea … why doesn’t that already exist?!? I wonder if too much liquid would seep out after it sits for a while. I use grated zucchini in a ton of recipes, but it sure is a pain to grate!

  8. Jill @ Fitness, Health and Happiness on November 2, 2013 at 1:43 am

    Great review! Vega Vanilla is my go to protein powder. Yummy recipe. I wonder how they would turn out if you added protein powder to the recipe? I’m always looking for ways to sneak in a little protein 🙂
    Jill @ Fitness, Health and Happiness recently posted…{Virtual} Coffee DateMy Profile

    • Megan Lyons on November 2, 2013 at 8:56 am

      Thanks, Jill! Vega has always been my go-to, also (and still is for smoothies!), but I did find it had a bit of an aftertaste in baked goods. And, there is protein powder in the recipe! Maybe you missed it since it’s hidden in the middle of the ingredient list. Thanks for stopping by!

  9. […] isolate or concentrate (I talked about why grass-fed is important if you’re choosing whey in this post, and many of you said you can’t consume whey anyway, so now you have more options!), casein, […]

  10. Angela @ Protein Companion on May 12, 2014 at 2:01 pm

    Thank you for providing a review of the All Pro Science and accompanying a recipe with it. I really like how creatively the recipe incorporates zucchini. Definitely going to try it out for my picky 3-year old.

  11. Jessica on August 16, 2016 at 9:48 pm

    Just made these and they are so yummy. I used arrowroot flour and it was super yummy. Thank you again!!

  12. Katie Busch on March 6, 2018 at 4:50 pm

    Hey Megan! I know this is an old post but my friend and I want to make these and I have some leftover coconut flour. Would you sub the same amount or use a little less? Looking forward to the next reset!!

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