Save to Pinterest Moist, lightly spiced muffins packed with protein and shredded zucchini—perfect for a healthy breakfast or snack.
I first baked these muffins for my early morning workouts. The combination of cinnamon and zucchini makes them a hit in my active routine.
Ingredients
- Whole wheat flour: 1 ½ cups (180 g)
- Protein powder: 1 scoop (30 g) vanilla or unflavored
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1 ½ tsp
- Eggs: 2 large
- Unsweetened applesauce: ½ cup (120 ml)
- Honey or maple syrup: ¼ cup (60 ml)
- Melted coconut oil or light olive oil: ¼ cup (60 ml)
- Vanilla extract: 1 tsp
- Grated zucchini: 1 ½ cups (180 g), excess moisture squeezed out
- Chopped walnuts or pecans (optional): ¼ cup (30 g)
Instructions
- Prep Muffin Tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients:
- In a separate bowl, beat eggs, then add applesauce, honey or maple syrup, melted coconut oil, and vanilla extract. Mix well.
- Combine Wet & Dry:
- Fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Fold in Zucchini & Nuts:
- Gently fold in the grated zucchini and nuts (if using).
- Fill Muffin Tin:
- Divide batter evenly among the muffin cups.
- Bake Muffins:
- Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My kids were surprised these muffins use zucchini—no one even noticed the veggies, and they asked for seconds!
Required Tools
Muffin tin, mixing bowls, whisk, grater, measuring cups and spoons, wire rack
Allergen Information
Contains eggs, tree nuts (if using walnuts/pecans), and gluten (wheat flour). Contains dairy if using whey protein powder.
Nutritional Information
Each muffin: 120 calories, 4 g fat, 16 g carbohydrates, 6 g protein
Save to Pinterest Enjoy these muffins warm or cold—they make a delicious start to the day or a satisfying snack on the go.
Common Recipe Questions
- → How do I prevent soggy muffins with zucchini?
After grating zucchini, squeeze out excess moisture using a clean towel before adding to the batter.
- → Can I use flavored protein powder?
Yes, vanilla or unflavored protein powder works well. Chocolate can change flavor, so adjust spices if desired.
- → Are there substitutions for whole wheat flour?
You can substitute half with all-purpose flour, or use gluten-free blends if dietary needs require.
- → How should I store leftover muffins?
Store cooled muffins in an airtight container at room temperature for up to three days, or freeze for longer shelf-life.
- → Is applesauce necessary or can it be replaced?
Unsweetened applesauce keeps the muffins moist and light. Mashed banana or Greek yogurt are good substitutes.
- → Can I make these nut-free?
Yes. Omit walnuts or pecans for a nut-free version without affecting the overall result.