Protein Zucchini Muffins
These moist and delicious Protein Zucchini Muffins are packed with wholesome ingredients, perfect for a healthy breakfast or snack.
Equipment
- 1 muffin tin lined with paper liners
- 1 large mixing bowl
- 1 grater
Ingredients
Dry Ingredients
- 1 cup protein powder
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 2 cups grated zucchini
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/3 cup Greek yogurt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking.
- Wash and grate the zucchini. Place it in a clean kitchen towel and squeeze out any excess moisture to prevent soggy muffins.
- In a large mixing bowl, combine the protein powder, whole wheat flour, baking powder, baking soda, and a pinch of salt. Stir until evenly mixed.
- In another bowl, whisk together the eggs, honey or maple syrup, Greek yogurt, melted coconut oil, and vanilla extract. Stir in the grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins fluffy.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full for even baking.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Serving
- Enjoy the muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea.
Storage
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
Notes
Pro Tips: Always squeeze out moisture from the zucchini to avoid soggy muffins. Ingredient Substitutions: Use almond flour for a gluten-free option. How to Serve: Pair with Greek yogurt or fresh fruit. Storage & Freshness: Store in an airtight container for maximum freshness. Make-Ahead Tips: Bake and freeze; thaw at room temperature before serving.