Protein Zucchini Muffins
Perfectly sweet, moist and tender zucchini muffins with more protein than traditional zucchini muffins.
Ingredients
Wet ingredients
- 2 cups zucchini, grated (fine grate)
- 1/4 cup plain Greek Yogurt
- 1/2 cup honey
- 1/4 cup avocado oil
- 2 large eggs
- 1 tsp vanilla extract
Dry ingredients
- 1 1/2 cups white whole wheat flour, or "golden wheat"
- 1/2 cup vanilla protein powder
- 1 tsp baking powder
- 1 tsp baking soda
- ▢2 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Prepare a 12-tin muffin pan with paper liners.
- Add all dry ingredients to a large bowl and whisk to combine.
- In a medium bowl whisk together wet ingredients then stir in zucchini until well combined.
- Add wet ingredients to dry ingredients and mix until just combined. Transfer batter evenly between muffin tins. Top with extra chocolate chips.
- Bake 18-20 minutes, until a toothpick inserted in a center muffin comes out just clean. Start checking around 17 minutes to avoid overbaking. Tops brown quickly.
Notes
Don’t overbake. These muffins brown quickly in the last few minutes, so I highly recommend starting to check them at 17 minutes for doneness to avoid over baking. They should be done between 18-20 minutes,