These tender protein muffins are packed with shredded zucchini, walnuts, and protein powder for an extra satisfying treat!
Thank you EAS for sponsoring this post! All opinions are always my own.
Zucchini Protein Muffins
You would never know that I spruced up the ingredients in these muffins by adding some protein powder to help keep you fueled and satisfied!
These muffins taste just like a slice of zucchini bread, except these aren’t heavy with oil. Each muffin is under 150 calories with about 7 grams of protein and they’re delicious!
I make sure that every day I get an adequate amount of protein in my diet. Protein helps me feel full longer, gives me a boost of energy, and keeps my appetite under control so I don’t over eat.
I eat plenty of animal proteins, but sometimes my stomach can’t handle heavier protein sources like chicken, especially after a challenging workout.
During those times I’ll get my fuel from nutrition shakes like EAS Complete Protein.
I’ve also found a way to satisfy my sweet tooth and still keep within my fitness and nutrition goals by adding protein powder to muffins!
I’m so excited to share this recipe with you!
These zucchini protein muffins are great snacks, a tasty pre or post energy boost as well as a good way to add some nutrients to your diet!
Zucchini healthy muffin recipe – step by step directions
You don’t need to break out your mixer for this recipe. A strong arm with a gentle touch will do the trick when preparing these muffins!
First, shred the zucchini and take some of the moisture out by gently patting it with paper towels. You can even roll it up in a couple of layers to soak up the extra water that zucchini holds.
Whisk together the dry ingredients, including the protein powder, and then in a separate large bowl combine the wet ingredients together.
Next, incorporate all the ingredients together including the walnuts (optional) just until everything is blended. Don’t over mix or be heavy handed with the ingredients or you’ll end up with dense muffins!
Full the muffin liners and bake for 15 -17 minutes. The toughest part of this recipe will be waiting for the timer to go off!
Keep these muffins in the refrigerator in an air tight container. If you don’t share with anyone they’ll stay fresh for about a week.
Tell me what activities you enjoy while reaching your fitness goals!
More healthy breakfast muffin recipes to try!
- Carrot cake protein muffins
- Blueberry protein muffins
- High protein double chocolate muffins
- or try these Keto breakfast cookies!
Protein Muffins With Zucchini and Walnuts
- 1 cup Whole Wheat Pastry Flour
- 1/2 cup EAS Complete Protein Vanilla
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups zucchini shredded
- 3 tablespoons butter unsalted, melted and cooled
- 3 ounces Greek yogurt plain fat-free
- 1 large egg
- 2 teaspoons vanilla
- 3 ounces honey
- 1/2 cup walnuts optional
- Preheat oven to 325 degrees and line muffin pan with muffin liners. Spray with non-stick cooking spray and set aside.
- In a large bowl whisk together the honey, egg, vanilla and yogurt. Mix until yogurt is well incorporated into the ingredients. Stir in cooled butter and zucchini (remove moisture from zucchini by blotting with paper towels). In a separate bowl whisk together the flour, EAS protein powder, nutmeg, cinnamon, salt and baking soda. Fold in dry ingredients into wet ingredients with the walnuts (optional) just until combined. Don’t over mix. Fill muffin liners with the dough and bake for 15-17 minutes. Cool and enjoy!
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.