Protein Cinnamon Zucchini Muffins (Print Version)
Soft, spiced muffins with zucchini and protein powder; perfect for a nutritious morning or snack.
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups whole wheat flour
02 - 1 scoop vanilla or unflavored protein powder (approximately 1 ounce)
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup unsweetened applesauce
09 - 1/4 cup honey or maple syrup
10 - 1/4 cup melted coconut oil or light olive oil
11 - 1 teaspoon vanilla extract
→ Add-ins
12 - 1 1/2 cups grated zucchini, excess moisture squeezed out
13 - 1/4 cup chopped walnuts or pecans (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
03 - In a separate bowl, beat eggs thoroughly. Incorporate applesauce, honey or maple syrup, melted coconut oil or light olive oil, and vanilla extract, mixing until fully integrated.
04 - Gently fold the wet ingredients into the dry mixture just until combined. Ensure not to overmix to maintain muffin tenderness.
05 - Delicately fold in grated zucchini and nuts, if using, ensuring even distribution.
06 - Distribute the prepared batter evenly among the muffin cups.
07 - Bake in preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely before serving.
# Additional Tips::
01 -
- High in protein for longer-lasting energy
- Moist texture with healthy veggies hidden inside
02 -
- Muffins freeze well for up to 3 months
- Always check ingredient labels to confirm allergen status
03 -
- Do not overmix the batter to ensure soft muffins
- Squeeze excess moisture from zucchini for best texture