Protein Zucchini Muffins with walnuts are a delicious and nutritious snack that can be enjoyed any time of the day. These muffins are a great way to incorporate more protein into your diet while getting some extra nutrients from the zucchini and walnuts. Whether you’re looking for a healthy breakfast option or a tasty mid-day snack, Protein Zucchini Muffins are a great choice.
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What is a Protein Zucchini Muffin?
A Protein Zucchini Muffin is a muffin that combines grated zucchini with high-protein ingredients such as walnuts, eggs and almond flour.
Enjoy a Guilt-Free Snack: Protein Zucchini Muffins with Crunchy Walnuts
One of the great things about Protein Zucchini Muffins is that they are easy to make and filled with 18 grams of protein per jumbo muffin. Perfect for breakfast or whenever you need a boost!
You can also customize this easy snack. For example, you can add in other ingredients, like chocolate chips or dried fruit, to make the muffins even more delicious.
Another benefit of zucchini high protein muffins is that they are a great way to use up any extra zucchini you may have on hand.
Zucchini is a versatile vegetable that can be used in a variety of recipes, and adding it to muffins is a great way to sneak in some extra nutrients.
Plus, the walnuts add some healthy fats and a nice crunch to the muffins.
Overall, Protein Zucchini Muffins are a tasty and nutritious snack that everyone can enjoy.
Or try deliciously healthy Black Bean Avocado Brownies.
Nutritional Benefits of High Protein Walnut Muffins
Protein Content
Protein is an essential nutrient that plays a key role in building and repairing tissues in the body.
These zucchini muffins with walnuts are an excellent source of protein, since each muffin contains approximately 7 g protein.
This makes them a great option for anyone looking to increase their protein intake, especially for breakfast or as a post-workout snack.
Health Benefits of Zucchini
Zucchini is a low-calorie vegetable rich in antioxidants and nutrients such as vitamin C, potassium, and fiber. Each muffin even has 7.8 g fiber.
Zucchini is also a good source of antioxidants, which help protect the body against free radicals that can damage cells.
So, adding zucchini to these protein walnut muffins not only adds moisture and texture but also provides a number of health benefits.
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Walnuts for Omega-3 Fatty Acids
Walnuts are a great source of omega-3 fatty acids, which are essential fats that the body cannot produce on its own.
These healthy fats have been linked to a range of health benefits, including improved brain function, reduced inflammation, and lower risk of heart disease.
Each protein zucchini walnut muffin contains a generous amount of walnuts. So, they’re a delicious and convenient way to incorporate omega-3 fats into your diet.
Moist and Crunchy Muffins for Anytime
Protein Zucchini Muffins are a great addition to a balanced diet – anytime.
Enjoy them as zucchini breakfast muffins, as a satisfying snack or slip one in your bag for days when you are on the run.
Or try scrumptious No Bake Vegan Pumpkin Pie.
Wholesome Ingredients in Healthy Protein Zucchini Muffins, Including Substitutions If You’re on a Vegan or Gluten Free Diet
You’ll need the following healthy ingredients to make Protein Zucchini Muffins – all of which are easy to find at your local grocery store:
- 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 – White or golden brown sugar or your preferred sweetener. The recipe is relatively low in sugar, but but if you’re looking to reduce calories, consider a sugar-free option like monk fruit. Monk fruit sweetener is a great alternative that doesn’t spike blood sugar levels.
- BAKING POWDER – adds some rise to this veggie muffin.
- BAKING SODA – also adds some rise to these Protein Zucchini Muffins.
- CINNAMON – tastes great in these muffins.
- GINGER – is also tasty in this dessert.
- NUTMEG – rounds off the spices.
- SALT – just a pinch.
- ROOM TEMPERATURE EGGS OR VEGAN EGGS – You can make this zucchini muffin recipe with large eggs, flax seed eggs, or a vegan egg replacer.
- OIL – a neutral oil such as avocado oil, canola oil or vegetable oil. I haven’t tried making this with light-tasting olive oil or coconut oil.
- VANILLA EXTRACT – for flavor, aroma and to enhance the other flavors.
- DAIRY OR NONDAIRY MILK OF CHOICE – I use unsweetened almond milk which has barely any calories.
- WALNUTS (OPTIONAL) – taste great in these nutritious zucchini bread muffins. They also add extra protein and a fabulous crunch to every bite.
How to Make Perfectly Moist and Tasty Protein Zucchini Muffins from Simple Ingredients
1. For best results, don’t 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-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 bowl, mix together the dry ingredients.
4. Then, add the wet ingredients and mix well.
5. Next, stir in the shredded 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 the Protein Zucchini Muffins cool for about 10 minutes before cooling them further on a wire rack!
Equipment Needed to Make Protein Walnut Muffins
- 1 box grater, hand grater, or food processor – 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 cupcake 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, cupcake 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 with Almond Butter.
Frequently Asked Questions
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!
No, you don’t need to peel the zucchini. Just wash it thoroughly and grate it with the skin on. The skin adds extra nutrients and fiber to the muffins.
Absolutely! Feel free to customize these muffins by adding chopped nuts, dried fruits, chocolate chips, or shredded coconut to the batter before baking.
You can make these muffins vegan by substituting the eggs with flax eggs or chia eggs and using nondairy milk.
Yes, try these Protein Zucchini Muffins.
Yes, of course. Just make them with a zero-calorie sugar replacement such as monk fruit.
What Are the Health Benefits of Eating High Protein Zucchini Muffins?
I can’t underscore this enough: Protein Zucchini Muffins offer a healthy snack option packed with nutrients.
Zucchini provides fiber and vitamins while protein aids in muscle repair and walnuts offer omega-3 fatty acids for heart health.
This delicious treat can help with weight management and overall well-being.
Is Zucchini High in Protein?
No, zucchini itself is not high in protein. The protein in these zucchini muffins actually comes from the walnuts, eggs and almond flour in the recipe.
How to Store Healthy Zucchini Muffins
Place these zucchini cupcakes in a sealed container and refrigerate for up to one week.
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Can I Freeze Protein Zucchini 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.
Want More Healthy Recipes?
Here are some healthy snacks and recipes to enjoy:
- Best Keto Nut Butter
- Gluten Free Lemon Meringue Pie Recipe
- Gluten Free vs Grain Free: Which Diet Is Right for You?
- Gluten Free Stollen: World’s Best Low Carb Mini Stollen
- Keto Chocolate Chip Cookies
- Vegan Chocolate Peanut Butter Pie
Recipe Card
Protein Zucchini Muffins Recipe
Equipment
- 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, a mini muffin pan or a 6-cup loaf pan, but note that the recipe makes 6 cups of batter.
- Muffin Liners or Baking Spray – I skip using muffin liners. Instead, I simply spray my nonstick muffin pan with baking spray, and the muffins release effortlessly.
Ingredients
- 2 Cups Grated Zucchini, unpeeled, undrained – 1-2 zucchini
- 2 Cups Almond Flour
- 1 Cup All-Purpose Flour or Gluten-Free All-Purpose Flour with Xanthan Gum
- 6 Tablespoons White or Brown Sugar, Monk Fruit or Your Favorite Granulated Sweetener
- 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 Dairy or Nondairy Milk – I use unsweetened almond milk.
- 1 Cup Walnuts (Optional) – Taste great in these muffins.
Instructions
- 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 shredded 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 until golden brown 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.
Notes
Totally delicious easy recipe. Thanks for sharing.