Print

Healthy Protein Zucchini Muffins

healthy protein zucchini muffins - featured image
Print Recipe

These Healthy Protein Zucchini Muffins are moist, subtly sweet, and packed with protein, making them a perfect wholesome snack or quick breakfast option.

Ingredients

Scale
  • 2 medium zucchinis, grated and gently squeezed to remove excess moisture
  • 1/2 cup (about 60g) vanilla or unflavored whey or plant-based protein powder
  • 1 cup (120g) whole wheat flour (can swap with all-purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain Greek yogurt, full-fat or 2%
  • 1/4 cup (60ml) honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) olive oil or melted coconut oil
  • Optional: 1/4 cup chopped walnuts or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. Grate the zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture until damp but not dripping.
  3. In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  4. In a separate bowl, beat the eggs lightly. Add the Greek yogurt, honey or maple syrup, vanilla extract, and oil. Stir until smooth and well combined.
  5. Pour the wet mixture into the dry ingredients bowl. Fold gently using a spatula until just combined. Then fold in the grated zucchini and optional add-ins like walnuts or chocolate chips.
  6. Scoop the batter evenly into the muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes. Start checking at 20 minutes by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
  8. Cool muffins in the tin for 5 minutes, then transfer to a cooling rack to finish cooling.

Notes

Squeeze zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use mild-flavored protein powder for best taste. Room temperature eggs improve texture. Tent muffins with foil if browning too quickly. For vegan version, replace eggs with flax eggs and Greek yogurt with coconut yogurt. For gluten-free, substitute flour with gluten-free blend and almond flour.

Nutrition

Keywords: zucchini muffins, protein muffins, healthy snack, whole wheat muffins, gluten-free option, vegan option, quick breakfast

Find it online: https://sweetstirring.com/healthy-protein-zucchini-muffins-recipe-5-easy-steps-for-a-wholesome-snack/