High Protein Zucchini Muffins
These High Protein Zucchini Muffins are tender, mildly sweet, and packed with nutritious ingredients like almond flour, oats, and protein powder, making them perfect for breakfast or a post-workout snack.
Ingredients
Wet Ingredients
- 2 cups grated zucchini About 2 medium zucchinis; squeeze out excess only if extremely watery.
- 1 cup almond flour Finely ground for best texture.
- 1/2 cup rolled oats Use quick oats for a softer crumb; certified gluten-free if needed.
- 1/2 cup protein powder Vanilla works best; see tips for swaps.
- 1/2 cup honey or maple syrup Maple is vegan-friendly.
- 3 large eggs Room temperature.
- 1/4 cup coconut oil, melted Substitute neutral oil if you prefer.
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- In a large bowl, combine the grated zucchini, almond flour, rolled oats, protein powder, honey (or maple syrup), eggs, melted coconut oil, and vanilla. Stir until evenly combined.
- In a separate bowl, whisk together the baking soda, baking powder, salt, and cinnamon.
- Add the dry mixture to the wet mixture. Fold gently until just combined — don’t overmix.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Baking
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
If the zucchini is very wet, press it in a towel and discard excess moisture — this prevents soggy muffins and speeds baking.