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Woman holds half a protein zucchini muffin with chocolate chips over a charcuterie board with protein muffins.
Michelle Dickson

Protein Zucchini Muffins

These sweet, moist zucchini muffins are the perfect healthy sweet treat! They’re packed with more protein than a traditional muffin, plus they’re gluten free and low carb. With a delicious texture and just the right amount of sweetness, these muffins are the perfect treat you can feel good about enjoying.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 22 servings
Course: Dessert, Snack
Cuisine: American
Calories: 129
Ingredients Method Notes

Ingredients
  

Dry Ingredient
  • 1 cup super fine almond flour
  • 1 cup Vanilla Protein Powder Just Ingredients has no refined sugar
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tbls cinnamon, ground
  • 1/2 tsp salt
  • 3/4 cup organic monk fruit sweetener
Wet Ingredients
  • 4 large eggs
  • 1/3 cup tahini
  • 2 tbls milk or almond milk
  • 1 tsp vanilla, pure
  • 1/3 cup melted coconut oil, cooled
  • 2 1/2 cups zucchini, finely shredded
Optional
  • 3/4 cup chocolate chips, no sugar such as Lilys
  • 1/2 cup pecans, chopped

Method
 

  1. Preheat oven to to 350°. Place paper liners in muffin pan.
Dry Ingredients
  1. Place almond flour, coconut flour, vanilla protein powder, baking soda, cinnamon, salt and monk fruit in a large mixing bowl. Whisk until well combined.
Wet Ingredients
  1. Place eggs, tahini, milk, vanilla, melted coconut oil, in a medium mixing bowl and whisk together.
Combine Wet & Dry Ingredients
  1. Combine the dry and wet ingredients and stir until well combined. Batter will be stiff. Then add the finely shredded zucchini and any liquid that has formed into the batter. Stir until well combined.
Prepare to Bake
  1. Scoop into lined muffin pans, filling about 3/4 of the way. Sprinkle with chocolate chips on top of the zucchini batter, if desired.
Bake
  1. Place in a 350° oven and bake for 20-24 minutes. I find 22 minutes to be perfect for my oven.
    Remove from pan and place on a rack to cool.

Notes

One zucchini muffin is 129 calories and has 7.7 grams of protein, 2.3 grams of net carbs, and 9.7 grams of fat.
These muffins will stay fresh in the fridge for 3-4 days in an airtight container. You can also store them in the freezer in an airtight container.
I like to keep mine in the freezer and remove one at a time and microwave for 30 seconds to thaw whenever I want a sweet treat without the guilt.