A few summers ago, I received a text from a good high school friend asking if I wanted to go to a San Francisco Giants baseball game with him and his family over the upcoming weekend. With barely a glance at the calendar, I immediately wrote back, “YES!” Besides baking, baseball is one of my biggest passions (my dad and I are in the process of visiting all 30 MLB stadiums together—we’ve already checked off 22 of them!), so I will always make time for a game!
That Saturday, I drove back to my hometown and navigated through the city streets to his parents’ house. After greeting his humongous yet adorable black-furred dog and handing him a plate of my homemade funfetti cookies, I sat down in their living room and caught up with his parents, his brothers, and their wives.
Eventually, we hopped into two cars for the 45-minute drive to the stadium. After bundling up in windbreakers and grabbing a few blankets (it’s almost always cold in San Francisco, even in the middle of summer!), we walked to the right field gate, handed our tickets to the usher, and climbed up the stairs to our seats in the second deck.
For the next few hours, we cheered loudly as the Giants scored multiple runs, dove spectacularly for fly balls in the outfield, and struck out the LA Dodgers, their biggest rival. But as the game wore on and the wind picked up, my friend and I eventually headed over to the concession stand… For hot chocolate. Even with so many layers, I still could barely feel my toes!
When the game ended in a victory, we dodged the massive celebratory crowds outside the ballpark to walk to the car and drive back. With some spare time before I needed to hop back on the freeway, his mom started showing me her garden full of fresh herbs and produce. As I stared at the numerous plants, she pulled out a pair of sheers and snipped off lots of fresh tomatoes, basil (my all-time favorite herb!), and zucchini—then handed all of them to me to bring home!
In my excitement, I couldn’t wait until I got home to sample everything, so I started nibbling on the tomatoes as I drove. So sweet, so juicy, so fresh, so pure, so summery… And the basil and zucchini were just as delicious! But with more zucchini than I knew what to do with, I decided to bake muffins with a few, and those resulting breakfast treats were some of the best I had ever made.
As I watched a Giants game on TV last week, those memories resurfaced, and I started craving muffins… So I headed over to the grocery store’s produce section (I still haven’t managed to improve my very brown gardening thumb!) and baked these Healthy Zucchini Bread Protein Muffins! Soft, tender, and with the perfect amount of cozy spices, they completely satisfied my cravings—and even gave me nearly 10g of protein too!
To make these healthy muffins, you’ll start coconut flour. Coconut flour is lower in carbohydrates and very high in fiber, so it’s great for these protein-packed muffins! This is my favorite brand, and you can find it at most grocery stores, as well as online.
However, it’s about 3 times as absorbent as any other flour, so it’s extremely important that you measured the coconut flour correctly, using either a light hand with the spoon and level method or a kitchen scale, because too much coconut flour will make your muffins dry and crumbly. I highly recommend a kitchen scale! This is the one I own, and it has been the best $20 I’ve ever spent. (Yes, only $20!) I use it to make every recipe that I post here for you because it ensures that my treats turn out with the perfect taste and texture every time.
Next, you’ll need protein powder. This recipe was specifically designed for whey-based protein powder. This is the kind that I use because I love its sweet vanilla flavor, which basically masks the entire whey flavor. (I’m very sensitive to the taste of whey and don’t detect it at all in these muffins when using this protein powder!) I’ve used it in all of my protein muffins and protein cookies, and it bakes really well!
Note: It’s possible to substitute other whey-based protein powders with minor adjustments to the amounts of other ingredients, but do NOT substitute plant-based protein powders. Plant-based protein powders are much more absorbent, so they’ll make your muffins dry and crumbly. For more information, see my Protein Powder FAQ page.
For an extra protein boost, you’ll also mix Greek yogurt into the batter. If you’ve been around Amy’s Healthy Baking for a while, you know how much I adore Greek yogurt! It has around 21g of protein per cup, as compared to regular yogurt with around 10g, and it provides the same tender texture as extra butter or oil for a fraction of the calories. (That’s why you’ll only need 1 tablespoon of coconut oil!)
To sweeten these muffins, you’ll use another one of my favorite ingredients: liquid stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. A little goes a long way! This is the kind that I buy because I love its sweet flavor. You can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine, too!)
And finally, you’ll add in grated zucchini, cinnamon, and a hint of nutmeg for that special zucchini bread flavor. Before mixing the zucchini into the batter, pat it dry with paper towels! It’s very important to remove that extra moisture. If you don’t, the extra liquid will cause your muffins to collapse while cooling instead of maintaining their tall, perfectly domed tops. It only takes a minute to pat the zucchini dry—and I promise it’s worth it!
Time for breakfast! And snacks… And dessert… 😉 And when you bake your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! 🙂 ) I’d love to see your healthy zucchini bread protein muffins!
| Healthy Zucchini Bread Protein Muffins | | Print |
- ½ cup + 2 tbsp (56g) coconut flour (measured like this… and I love Bob’s Red Mill!)
- 2 scoops (84g) Lean Body for Her vanilla whey protein powder
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 tsp vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- 1 tbsp (15mL) pure maple syrup
- ½ tsp liquid stevia
- ½ cup + 2 tbsp (150mL) unsweetened cashew milk
- 1 cup (110g) freshly grated zucchini, patted dry
- Preheat the oven to 425°F, and lightly coat 8 standard-sized muffin cups with nonstick cooking spray.
- Whisk together the coconut flour, protein powder, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the maple syrup and liquid stevia. Alternate between adding the coconut flour mixture and milk, beginning and ending with the coconut flour mixture, and stirring just until incorporated. (For best results, add the coconut flour mixture in 3 equal parts.) Let the batter rest for 10 minutes. Gently fold in the zucchini.
- Divide the batter between the prepared muffin cups. Bake at 425°F for 11 minutes. Without opening the oven door, reduce the oven temperature to 350°F, and continue baking for an additional 14-17 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Honey or agave may be substituted for the maple syrup.
An additional 3 tablespoons of pure maple syrup may be substituted for the liquid stevia. Decrease the milk to ½ cup if using this substitution. However, I highly recommend using the liuquid stevia because it keeps these muffins low-carb and lower in calories. (And you’ll use it in all of these recipes of mine, too!) I buy it online here because that's the best price I've found.
Any milk (cow, soy, almond, etc.) may be used in place of the cashew milk.
Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.
These muffins freeze really nicely. To thaw quickly, place individual muffins in the microwave for 40-50 seconds on 40% power.
For more tips and answers to all other questions, including substitutions, see my Protein Powder Recipes: Tips & FAQ page.
{gluten-free, clean eating, low fat, low calorie, low carb, low sugar, high protein}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Carrot Cake Protein Muffins
♡ Lemon Poppy Seed Protein Muffins
♡ Strawberry Lemon Chia Seed Protein Muffins
♡ Blueberry Lemon Poppy Seed Protein Muffins
♡ Chocolate Chip Zucchini Bread
♡ Zucchini Bread Scones
♡ Zucchini Bread Bran Muffins
Hi can you use xantham or guar gum instead of the oil?
Could I sun the coconut flour for almond flour? If so, how much would I need?
I truly appreciate your interest in my recipe, Kristie! I’m really sorry about my delayed response. I was out of the office to take care of some family things, and it took a lot more time than I anticipated. I completely understand if it’s too late and this reply isn’t very helpful, but just in case…
I’ve actually answered this question on my Protein Powder FAQ Page! There’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions). I know it can be really easy to miss that though! 😉
Again, I know it might be too late… But if you do end up making these muffins, I’d love to hear what you think of them!
Hi not sure my first comment went through not good at website stuff. Can I replace the pure maple syrup or honey or agave with a diabetic friendly replacement for a type 1. Most of your recipes say u need the real stuff
I really appreciate your interest in my recipe, Rita! What are your preferred sweeteners that you’d like to try using in place of the pure maple syrup? If you’re able to share the exact ones (both the brand + product names!), I’m happy to do a little investigating to see if we might be able to modify this recipe to be able to substitute those instead! 🙂
Hi thank u so much for your sensitivity and efforts . I have a couple replacements Carey’s sugar free low calorie syrup is what I use when says honey agave or maple syrup. I am planning on buying the little bottle liquid stevia I think u recommend most recipes. I hav Splenda briown sugar an lots sugar replacements like confectioner keto sweet, and Splenda magic baker, stevia King Arthur baking sugar, an monk fruit all similar as far as not spiking blood sugar though I am careful when I use the Splenda brown sugar can spike if use liberally. There use to b a sugar free honey on the market but my sons diabetic neutritionist say some of them have ingredients that cause major stomach pain. Thanks u inspire many people with your healthy delicious recipes do not have to give up taste
It’s my pleasure, Rita! I know how hard it can be to find recipes that suit people’s dietary needs, so I’m happy to help! 🙂
I’m excited to hear that you plan on buying the liquid stevia that I use in many of my recipes! Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, I highly recommend using the same one that I do to make my recipes — and you can use that same liquid stevia in all of these recipes of mine as well!
In general, I don’t recommend using sugar-free maple syrup in my recipes that rise (like cupcakes, cakes, muffins, quick breads, etc!). This is because sugar-free maple syrup is typically water-based, and that will make your baked goods collapse while cooling and turn out dense. I also don’t recommend it in my cookie recipes because it makes them more cakey and bread-like, rather than soft and chewy. However, sugar-free maple syrup works really well in my granola recipes and fruit crumble recipes!
I don’t have any experience with Splenda’s Magic Baker products or the Keto Sweet brand, so I don’t know personally how to modify my recipes to use those products.
However, do you have granulated Splenda, by any chance? (The kind that comes in a yellow bag and sweetens cup-for-cup like granulated sugar!) Unlike the brown sugar blend, it doesn’t have any calories in each serving. If you happen to have that product, it’s possible to substitute that in place of the pure maple syrup in these muffins! You’ll need 1 tablespoon of that + 1 tablespoon of milk (to compensate for the missing liquid volume — and any type of milk will work!). 🙂
Thanks so much really!
You’re welcome, Rita! I’m really looking forward to hearing what you think of these muffins! 🙂
Hi Amy I made the zucchini muffins substitute Splenda sugar they were amazing moist and delicious an healthy! Wow
I didn’t buy liquid stevia it seems very pricy for tiny bottle do u use small amounts in baking
I’m thrilled that you loved them, Rita! Thank you for taking the time to let me know. It truly means a lot! ♡
Yes, I only use small amounts of the liquid stevia, so it’s more cost-effective than it appears! The one I recommend and link to in this recipe comes in an 8-ounce bottle, which is 1 cup or 48 teaspoons. My recipes do vary in how much liquid stevia they require, but I haven’t used more than 5 ½ teaspoons in any recipe to date. These muffins only call for ½ teaspoon, so you could make this recipe 96 times with a single bottle! 😉
Can I please send me link again for liquid stevia
The link is actually right there in the recipe box! My links are the underlined pink-colored text, so if you click on the pink text that reads “liquid stevia” in the Ingredients list, it’ll show you the liquid stevia that I use. (I know it can be easy to miss that detail though! 😉 )
This is that same liquid stevia link too. 🙂
I hope that helps, Rita!