Protein Zucchini Muffins
Delicious and healthy protein-packed zucchini muffins that are perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 2 cups grated zucchini Freshly grated
- 1 cup whole wheat flour Can substitute with almond or gluten-free flour
- ½ cup protein powder Can substitute with different protein types or omit
- ½ cup honey Maple syrup works for a vegan option
- ¼ cup unsweetened applesauce Adds moisture
- ½ cup almond milk Any milk variety can be used
- 2 large eggs Can substitute with flax eggs for vegan option
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease your muffin tin with oil or line it with muffin liners.
Mixing Ingredients
- In a large bowl, combine the grated zucchini, honey, applesauce, almond milk, and eggs. Beat until well combined.
- In another bowl, whisk together the whole wheat flour, protein powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir gently until just mixed.
Baking
- Scoop the batter into the greased muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooling
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool further.
Serving
- Enjoy the muffins plain or with a spread of your choice.
Storage
- Store muffins in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- To freeze, place cooled muffins in a zip-top freezer bag and they can last up to three months.
Notes
For added texture, consider mixing in nuts or chocolate chips. Experiment with spices for variety.