Protein Zucchini Muffins
These Protein Zucchini Muffins are high-protein, vegetable-packed, and incredibly moist thanks to grated zucchini, making them a great grab-and-go snack or post-workout bite.
Ingredients
Main Ingredients
- 2 cups grated zucchini (about 1–2 medium zucchini) Pat lightly with a towel if very watery.
- 1 cup rolled oats Use quick oats if that’s what you have.
- 1 cup protein powder Vanilla works best; unflavored is fine.
- 2 large eggs
- 1/2 cup Greek yogurt (plain or vanilla) Can substitute with plain kefir or dairy-free yogurt.
- 1/4 cup honey or maple syrup Adjust to taste.
Dry Ingredients
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Grate the zucchini and pat lightly with a towel if it is very watery.
- In a large bowl, stir together the grated zucchini, rolled oats, protein powder, eggs, Greek yogurt, and honey until mostly uniform.
- In a separate small bowl, whisk the baking powder, baking soda, cinnamon, and salt.
- Add the dry mix to the wet ingredients. Fold gently until just combined, stopping when there are no big dry patches.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Baking
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the muffins in the tin for 5–10 minutes, then transfer to a wire rack to finish cooling before serving.
Notes
For a vegan version, use flax or chia eggs and a plant-based yogurt and protein powder. If desired, add-ins like chocolate chips or walnuts can enhance flavor and texture.