Description
These Protein Zucchini Muffins are a delicious and healthy treat perfect for guilt-free snacking. Packed with protein powder and whole wheat flour, they offer a nutritious boost while incorporating fresh zucchini for moisture and added fiber. Sweetened naturally with honey and applesauce, these muffins are ideal for breakfast, post-workout snacks, or anytime you need a wholesome bite.
Ingredients
Scale
Main Ingredients
- 2 cups grated zucchini
- 1 cup whole wheat flour
- 1/2 cup protein powder
- 1/2 cup honey
- 1/4 cup unsweetened applesauce
- 1/2 cup almond milk
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the muffins evenly.
- Mix Wet Ingredients: In a large bowl, combine the grated zucchini, honey, unsweetened applesauce, almond milk, and eggs. Stir well to create a uniform wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, protein powder, baking soda, salt, and cinnamon to evenly distribute all dry components.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can make muffins tough.
- Prepare Muffin Tin: Grease a muffin tin to prevent sticking, then pour the batter evenly into each muffin cup.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- You can substitute almond milk with any other plant-based or dairy milk of your choice.
- Protein powder can be flavored or unflavored; adjust cinnamon and sweetness accordingly.
- Grated zucchini can be squeezed lightly to remove excess moisture if batter feels too wet.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These muffins freeze well; thaw at room temperature before eating.
