Protein Zucchini Muffins
Moist, high-protein zucchini muffins made with oat flour, Greek yogurt, and protein powder for a clean, satisfying snack or pre-workout bite.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Breakfast, Snack
Cuisine American (healthy / fitness-oriented)
Servings 12 muffins
Calories 145 kcal
- 1 cup finely grated zucchini squeezed dry
- 2 large eggs
- 1/2 cup plain Greek yogurt non-fat or low-fat
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1/4 tsp sea salt
Optional
- 1/4 cup chopped walnuts or dark chocolate chips
Set oven to 350°F (175°C). Line a 12-cup muffin tin or lightly grease it.
Grate zucchini finely, then squeeze out excess moisture using a towel or cheesecloth.
In a large bowl, whisk eggs, Greek yogurt, applesauce, honey (or maple syrup), and vanilla until smooth.
Fold the grated zucchini into the wet mixture until evenly combined.
In a separate bowl, combine oat flour, protein powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
Add dry ingredients to wet ingredients. Stir gently until just combined. Fold in optional mix-ins if using.
Divide batter evenly, filling each cup about 3/4 full.
Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container.
- Squeeze zucchini thoroughly to avoid soggy muffins.
- Do not overmix the batter to keep muffins soft.
- You can swap oat flour for almond flour for a lower-carb version, though texture will be denser.
Keyword clean eating muffins, healthy zucchini muffins, high protein snacks, protein zucchini muffins, zucchini protein recipe