Are you looking for a delicious and healthy snack or breakfast option? Look no further than these Zucchini Protein Muffins with walnuts and almond flour. Not only are they naturally high in protein, but they’re also a great source of nutrients to start your day off right. These muffins are easy to make and the perfect on-the-go snack or breakfast when you’re short on time. Plus, they taste so good that even picky eaters will enjoy this recipe!
You might also like Healthy Keto Carrot Cake with two incredible frosting options.
Enjoy a guilt-free snack: Zucchini Protein Muffins with crunchy walnuts and nutritious almond flour
These Zucchini Protein Muffins boast over 18 grams of protein per serving thanks to the protein-rich almond flour and walnuts in this healthy recipe. Flavorful and nutritious, these zucchini bread muffins are also high in Vitamin D, iron and potassium. For the full nutrition facts, just head to the Recipe Card below.
Jumbo zucchini breakfast muffins
I must admit that I made these high-protein, low-sugar muffins in my new jumbo, 6-cup muffin tin. You can, however, also make this healthy zucchini bread cupcake recipe in a regular muffin pan. They will still have plenty of protein per serving.
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Moist and crunchy muffins for anytime
These Zucchini Protein Muffins are absolutely perfect since they’re so versatile. Enjoy these nutritious treats as zucchini breakfast muffins, a snack or slip one in your bag for days when you are on the run.
Or try Keto Coconut Cake.
Is there a difference between zucchini muffins and zucchini bread
No, you can also bake the batter in a 6-cup loaf pan. I do, however, find the muffin format handy, especially on busy days when I just want to grab something nutritious. So enjoy these zucchini bread muffins!
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Ingredients in healthy Zucchini Protein Muffins, including substitutions if you’re on a vegan or gluten-free diet
ZUCCHINI – are bursting with potassium, vitamin C, vitamin B6 and fiber, so grab your grater and grate some. There’s no need to peel the skin or drain it. In fact, zucchini contains a lot of water and adds to the muffins’ moisture.
ALMOND FLOUR – a grain-free nut flour that brings loads of nutrients and protein to this healthy muffin recipe. By the way, there’s twice as much almond flour in the recipe than all-purpose flour.
ALL-PURPOSE FLOUR or GLUTEN-FREE ALL-PURPOSE FLOUR – The all-purpose flour acts as a binder.
GRANULATED SWEETENER OF CHOICE – Sugar or your preferred sweetener. The recipe is relatively low in sugar, but for fewer calories, opt for a sugar-free sweetener.
BAKING POWDER – adds some rise to this veggie muffin.
BAKING SODA – also adds some rise to this snack.
CINNAMON – tastes great in these muffins.
GINGER – is also tasty in this dessert.
NUTMEG – rounds off the spices.
SALT – just a pinch.
EGGS OR VEGAN EGGS – This zucchini muffin recipe works with either.
OIL – a neutral oil such as avocado oil, canola oil or vegetable oil.
VANILLA EXTRACT – for flavor, aroma and to enhance the other flavors.
MILK OF CHOICE – I use unsweetened almond milk which has barely any calories.
WALNUTS (optional) – taste great in these nutritious zucchini bread muffins, also add a load of protein and a fabulous crunch to every bite.
How to create perfectly moist and tasty zucchini muffins loaded with protein, walnuts and almond flour
1. There’s no need to peel the zucchini. Simply cut off the stem and grate it with a box grater or hand grater.
2. Preheat the oven to 400°F (204°C) and spray a nonstick muffin pan with baking spray or line it with muffin liners. Note: I made these muffins in a jumbo, 6-cup muffin tin. Feel free to use a regular-size muffin tin but note that the recipe makes 6 cups of muffin batter.
3. In a large mixing bowl, mix together the dry ingredients.
4. Then, add the wet ingredients and mix well.
5. Next, stir in the zucchini and walnuts.
6. Spoon batter into muffin pan – I fill mine to the top. Almond flour is a heavier flour so these muffins will pop up but not overflow when baked.
7. Bake for 20–25 minutes or until a toothpick comes out clean when inserted into one of the muffins. Note: The cooking time applies to jumbo muffins. If you make them in a regular muffin pan, the muffins will need about 15 minutes to bake.
8. Let them cool for about 10 minutes before serving!
Recommended tools to make this high-protein recipe
- 1 box grater or hand grater – to grate the zucchini
- 1 mixing spoon or electric mixer – You can mix the batter by spoon or electric mixer.
- 1 large mixing bowl
- 1 six-cup jumbo muffin pan – You can also use a regular 12-cup muffin pan but note that the recipe makes 6 cups of batter. Another option would be to bake the batter in a 6-cup loaf pan which would give you tasty protein zucchini bread.
- Muffin liners or baking spray – I don’t use muffin liners. Instead, I spray my nonstick muffin pan with baking spray and the muffins release easily.
Or try soft and chewy Protein Chocolate Chip Walnut Cookies.
How to store these healthy zucchini cupcakes
Place these zucchini cupcakes in a sealed container and refrigerate for up to one week.
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Can I freeze Zucchini Protein Muffins?
Yes, definitely. Just put your muffins in an airtight container and freeze for up to 2 months. I love keeping these muffins in the freezer, so they’re always handy for a snack or excursion.
DID YOU MAKE THIS ZUCCHINI PROTEIN MUFFIN RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Zucchini Protein Muffins with Walnuts
- 1 Box grater or hand grater
- 1 mixing spoon or electric mixer
- 1 Large Mixing Bowl
- 1 Six-cup jumbo muffin pan or use a 12-cup muffin tin or a 6-cup loaf pan, but note that the recipe makes 6 cups of batter.
- Muffin liners or baking spray
- 2 Cups Grated Zucchini, unpeeled, undrained 1-2 zucchini
- 2 Cups Almond Flour
- 1 Cup All-Purpose Flour or Gluten-Free All-Purpose Flour
- 6 Tablespoons Granulated Sweetener of Choice
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- 1 Teaspoon Ginger
- ½ Teaspoon Nutmeg
- ½ Teaspoon Salt
- 2 Eggs or Vegan Eggs
- ⅓ Cup Oil a neutral oil such as avocado oil, canola oil or vegetable oil.
- 1 Teaspoon Vanilla Extract
- ⅓ Cup Milk of Choice I use unsweetened almond milk.
- 1 Cup Walnuts (optional) but so delicious in these muffins
- Grate 2 cups of zucchini with a box grater or hand grater. There's no need to peel or drain the zucchini.
- Preheat the oven to 400°F (204°C) and spray a nonstick muffin pan with baking spray or line it with muffin liners. Note: I made these muffins in a jumbo, 6-cup muffin tin. Feel free to use a regular-size muffin tin but note that the recipe makes 6 cups of muffin batter.
- In a large mixing bowl, mix together the dry ingredients.
- Add the wet ingredients.
- Stir in the zucchini and optional walnuts.
- Spoon batter into muffin pan – I fill mine to the top. Almond flour is a heavier flour so these muffins will pop up but not overflow when baked.
- Bake for 20–25 minutes or until a toothpick comes out clean when inserted into one of the muffins. Note: The cooking time applies to jumbo muffins. If you make them in a regular muffin pan, the muffins will need about 15 minutes to bake.
- Let them cool for about 10 minutes before serving.