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High Protein Zucchini Muffins

High Protein Zucchini Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Calories: 152
Ingredients Method Notes

Ingredients
  

  • 1 cup whole wheat flour, spooned and leveled
  • 1/2 cup vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 1 cup plain Greek yogurt, full fat or 2%
  • 1/4 cup honey or maple syrup
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed very dry

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with 10 paper liners. Shred the zucchini and squeeze it thoroughly in a clean kitchen towel to remove excess water.
  2. In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk the eggs, yogurt, honey, oil, and vanilla until smooth. Stir in the squeezed zucchini.
  4. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain. A few lumps are fine. Let the batter rest 5 minutes.
  5. Divide the batter evenly among the 10 lined cups, filling each about three quarters full. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

Notes

The zucchini must be squeezed until it feels almost dry. Leftover moisture makes the centers sink and turn gummy. Once squeezed, the shreds should be fluffy and tight together when you pull them apart.