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Healthy Protein Zucchini Banana Muffins Recipe with Collagen and Almond Flour Easy

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Moist and subtly sweet zucchini banana muffins packed with protein from collagen and almond flour, perfect for a healthy breakfast or snack.

Ingredients

Scale
  • 2 cups almond flour (about 200g), finely ground
  • 1/4 cup collagen peptides (about 20g), unflavored
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 medium ripe bananas, mashed
  • 1 1/2 cups grated zucchini, packed (about 1 medium zucchini, squeezed to remove excess moisture)
  • 3 large eggs, room temperature
  • 1/4 cup maple syrup (60ml) or honey
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter (60g), smooth (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well.
  2. Grate 1 medium zucchini finely (about 1 ½ cups packed). Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can.
  3. In a large bowl, combine almond flour, collagen peptides, baking soda, cinnamon, and salt. Whisk together until evenly mixed.
  4. In a separate bowl, mash bananas until smooth. Add eggs, maple syrup, vanilla extract, and almond butter (if using). Whisk until combined and smooth.
  5. Pour the wet ingredients into the dry mixture and fold together gently with a spatula until no dry flour remains. Do not overmix.
  6. Fold in the grated zucchini and optional chopped nuts evenly.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  8. Bake for 22-25 minutes. Check doneness by inserting a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready.
  9. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze out excess liquid from zucchini to prevent soggy muffins. Use very ripe bananas for natural sweetness. Fold batter gently to avoid dense muffins. Room temperature eggs help emulsify better. Check muffins early to avoid dryness. For vegan version, replace eggs with flax eggs and use dairy-free almond butter or coconut butter. Optional nuts add texture but can be omitted for allergies.

Nutrition

Keywords: zucchini muffins, banana muffins, protein muffins, collagen muffins, almond flour muffins, healthy snacks, gluten-free muffins

Find it online: https://sweetstirring.com/healthy-protein-zucchini-banana-muffins-recipe-with-collagen-and-almond-flour-easy/