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Protein Zucchini Muffins Recipe

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4 from 43 reviews

These Protein Zucchini Muffins are a delicious and nutritious treat, packed with vanilla Greek yogurt and collagen powder for an added protein boost. Moist shredded zucchini adds natural moisture and subtle earthiness, while mini chocolate chips provide a touch of sweetness. Perfect for breakfast or a healthy snack, these muffins are easy to make and bake to a tender, flavorful finish.

Ingredients

Wet Ingredients

  • 1 cup brown sugar
  • 1-1¼ cup shredded zucchini (about 1 medium zucchini, moisture not removed)
  • 5.3 oz vanilla Greek yogurt
  • 2 eggs
  • 1 tbsp vanilla extract
  • ⅓ cup vegetable oil

Dry Ingredients

  • 1 ½ cup all purpose flour
  • ½ cup collagen powder (Vital Proteins - unflavored)
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • Pinch of salt

Add-ins

  • ½ cup mini chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tray with tulip muffin liners. Spray the liners lightly with cooking spray to prevent sticking and set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the brown sugar, shredded zucchini, vanilla Greek yogurt, eggs, and vanilla extract. Use an electric hand mixer to blend all these ingredients together evenly until fully combined.
  3. Add Dry Ingredients: Pour in the all-purpose flour, collagen powder, ground cinnamon, baking powder, and a pinch of salt. Beat the mixture again with the electric mixer until the batter is smooth and homogeneous.
  4. Incorporate Oil and Chocolate Chips: Gradually add the vegetable oil to the batter while continuing to mix to ensure it is thoroughly combined. Once mixed, fold in the mini chocolate chips evenly throughout the batter.
  5. Fill Muffin Liners: Using a cookie scooper, distribute the batter evenly into the prepared muffin liners, filling each almost to the top. Optionally, sprinkle some extra mini chocolate chips on the surface of each muffin for an appealing finish.
  6. Bake: Place the muffin tray in the oven and bake for 25-28 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean with no wet batter. The internal temperature should reach 200°F.
  7. Cool and Store: Remove the muffins from the oven and the tin. Allow them to cool completely on a wire rack before storing to maintain freshness and texture.

Notes

  • Do not remove moisture from the shredded zucchini to keep the muffins moist and tender.
  • Using collagen powder adds a protein boost without altering flavor.
  • Make sure to check muffins with a toothpick or temperature check for perfect doneness to avoid dryness.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Find it online: https://recipethrive.com/protein-zucchini-muffins-recipe/