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Healthy Zucchini Protein Muffins — a quick, easy & high protein breakfast recipe! They're really soft & moist… Basically like cupcakes!! SO GOOD! These protein muffins are also low carb, gluten free & made with no refined sugar. Yet you'd never guess with how incredible they taste! YUM! Protein muffins low carb. Healthy zucchini muffins no sugar. Protein muffins healthy easy. Low carb breakfast muffins. High protein muffins gluten free.

Healthy Zucchini Protein Muffins

© Amy's Healthy Baking
Yields: 8 muffins
These tender muffins taste like they came straight from a bakery! They're filled with cozy spices, and the zucchini helps keep them incredibly soft and moist. They’ll keep for at least 4 days if stored in an airtight container in the refrigerator.
5 from 4 votes
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Ingredients 

Instructions

  • Preheat the oven to 425°F, and 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 or butter, egg whites, 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.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's extremely important to measure the coconut flour and protein powder correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the muffins. This is especially true of the coconut flour! It's about three times as absorbent as any other flour, so even a little extra can quickly dry out the batter.
 
IMPORTANT PROTEIN POWDER NOTES – READ BEFORE BEGINNING: This recipe was specifically designed for Jamie Eason Lean Body for Her vanilla whey protein powder (produced by Labrada). Unfortunately, it's no longer sold in stores. However, this protein powder, this protein powder, and this protein powder are really similar and work well as substitutes!
 
Most protein powders behave differently in baking recipes, especially when it comes to absorbing moisture. If you substitute a different whey-based protein powder for the one I used (or the similar options above), measure by the grams per scoop of your particular protein powder. You may need to add more protein powder if the batter is too wet -OR- more milk if the batter is too dry.
 
Do not substitute plant-based protein powder; it tends to be much more absorbent and generally results in dry, crumbly muffins. (See my Protein Powder FAQ Page for more info!)
 
IMPORTANT ZUCCHINI NOTES – READ BEFORE BEGINNING: Measure the zucchini before patting it dry. You must thoroughly pat it dry to remove the excess moisture because that excess moisture will prevent the muffins from fully baking and 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 grated zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel layer turns completely wet. Continue to repeat with a fresh set of double thick paper towels on top until you can’t press any more moisture out of the zucchini.
 
Do NOT add more zucchini! Just like not thoroughly drying your zucchini, additional zucchini will also prevent the muffins from fully baking and cause the muffins to collapse while cooling.
 
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a stand mixer or hand-held mixer to make the batter. This will result in rubbery, gummy, dense, or tough muffins. Use a whisk where instructed, and use a fork for everything else.
 
IMPORTANT FLAVOR NOTES – READ BEFORE BEGINNING: For a stronger spice flavor, increase the cinnamon by an additional ¼ to ½ teaspoon. For sweeter muffins, increase the liquid stevia by an additional ¼ to ½ teaspoon.
 
COCONUT FLOUR NOTES: I love this coconut flour. I haven't tried substituting other flours, so I'm not personally sure of the results. If you'd like to experiment on your own, I'd love to hear how that goes! Keep in mind that coconut flour is about three times as absorbent as any other flour, so I'd probably recommend starting by adding twice as much of your preferred flour. If the batter still seems too wet after you’ve mixed together the rest of the ingredients, add more a little at a time until the consistency seems right. (It should be pretty thick!)
 
EGG WHITES NOTE + ALTERNATIVE: The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. Without both egg whites, the muffins will collapse while cooling and turn out much denser.
 
If you prefer to use whole eggs, then use 2 large eggs AND decrease the milk by 1 tablespoon (15mL) to compensate for the added volume from the yolks.
 
PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the maple syrup. If you'd prefer to make these muffins completely sugar-free, then replace the pure maple syrup with an additional ¼ teaspoon of liquid stevia AND 1 tablespoon of milk.
 
STEVIA NOTES + ALTERNATIVES: I highly recommend using the liquid stevia! It keeps these muffins low carb and lower in calories. 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, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too. (It's one of my favorite ingredients!)
 
However, if you strongly prefer to omit the liquid stevia from the muffins, substitute an additional 3 tablespoons (45mL) pure maple syrup AND reduce the milk by 3 tablespoons to compensate for the added liquid volume.
 
MILK ALTERNATIVES: Any milk (cow, soy, almond, etc.) may be used in place of the cashew milk.
 
SUGAR-FREE OPTION: If you'd prefer to make these muffins completely sugar-free, then replace the pure maple syrup with an additional ¼ teaspoon of liquid stevia AND 1 tablespoon of milk.
 
HOW TO STORE: Store leftover muffins in an airtight container in the refrigerator. They should keep for at least 4 days (if not longer!).
 
These muffins also freeze really nicely! To thaw quickly, place individual muffins in the microwave for 40-50 seconds on 40% power or until warmed all the way through.
 
For more tips and answers to all other questions, including substitutions, see my Protein Powder FAQ Page.
 
{gluten-free, clean eating, low fat, low calorie, low carb, low sugar, high protein, sugar-free option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.