Protein Zucchini Muffins

Protein zucchini muffins on a countertop with a bite taken out of one.

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Perfectly sweet, moist and tender zucchini muffins with more protein than traditional zucchini muffins.

Prep Time10

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

Ingredients

Wet ingredients

2 cups zucchini grated (fine grate)
1/4 cup plain Greek Yogurt
1/2 cup honey
1/4 cup avocado oil
2 large eggs
1 tsp vanilla extract

Dry ingredients

1 1/2 cups white whole wheat flour or "golden wheat"
1/2 cup vanilla protein powder
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2/3 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees F. Prepare a 12-tin muffin pan with paper liners.
Add all dry ingredients to a large bowl and whisk to combine.
In a medium bowl whisk together wet ingredients then stir in zucchini until well combined.
Add wet ingredients to dry ingredients and mix until just combined. Transfer batter evenly between muffin tins. Top with extra chocolate chips.
Bake 18-20 minutes, until a toothpick inserted in a center muffin comes out just clean. Start checking around 17 minutes to avoid overbaking. Tops brown quickly.

Notes

Don't overbake. These muffins brown quickly in the last few minutes, so I highly recommend starting to check them at 17 minutes for doneness to avoid over baking. They should be done between 18-20 minutes,

Nutrition