protein muffins

Cardamom Spiced Zucchini Pumpkin Protein Muffins

by
Jump to Recipe Print Recipe

Protein muffins don’t have to be bland, dry, or full of artificial junk—and these wholesome beauties prove it. Made with warming spices like cardamom and cinnamon, plus sneaky veggies like zucchini and pumpkin, these muffins are moist, flavorful, and packed with plant-powered nutrition. Whether you’re fueling up for the day, powering through a workout, or just need a clean, satisfying snack, these protein muffins check every box.

Table of Contents

Why You’ll Love These Protein Muffins

protein muffins this recipe
  • 💪 High in protein – Thanks to protein powder and egg, they keep you full longer
  • 🥕 Veggie-loaded – Pumpkin and zucchini add moisture, fiber, and nutrients
  • 🌱 Healthier swaps – Made with whole wheat flour, coconut sugar, and plant-based milk
  • 🧁 Soft and tender – Cardamom and cinnamon add a cozy, bakery-style flavor
  • 🧊 Freezer-friendly – Perfect for batch prep and busy mornings
  • ⏱️ Quick to make – Ready in about 30 minutes from start to finish

Ingredients

  • 1¼ cups whole wheat pastry or white whole wheat flour
  • ¼ cup vanilla protein powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ tsp ground cardamom
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ⅛ tsp allspice
  • ½ cup pumpkin puree
  • ⅓ cup coconut sugar
  • ¼ cup melted coconut oil
  • 1 large egg (room temp)
  • ½ cup unsweetened plant-based milk (room temp)
  • 1 tsp vanilla extract
  • 1 cup grated zucchini, well-drained

Instructions

  1. Prep the Oven and Pan
    Preheat oven to 375°F (190°C). Line 9 muffin cups with paper liners or lightly grease with coconut oil.
  2. Mix the Dry Ingredients
    In a medium bowl, whisk together flour, protein powder, baking powder, salt, and all spices until evenly blended.
  3. Combine the Wet Ingredients
    In a large bowl, whisk pumpkin puree, coconut sugar, melted coconut oil, and egg until smooth. Add plant-based milk and vanilla extract and stir until fully combined.
  4. Fold the Batter Together
    Add the dry mix into the wet ingredients and gently fold until mostly combined. Stir in the drained zucchini and mix just until the batter is smooth. Do not overmix.
  5. Fill and Bake
    Divide batter evenly among 9 muffin cups, filling each about ¾ full. Bake for 15–20 minutes or until a toothpick inserted comes out clean.
  6. Cool and Serve
    Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later.

Recipe Details

protein muffins
  • Prep Time: 10–15 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 25–35 minutes
  • Servings: 9 muffins
  • Skill Level: Easy

Nutrition Facts (Per Muffin – Approx.)

  • Calories: ~100
  • Protein: 3–4g
  • Carbs: 12g
  • Fat: 4g
  • Sugar: 5g
  • Fiber: 2g

Tips & Variations

  • ✅ Don’t skip draining the zucchini – Excess water = soggy muffins
  • 🌾 Make it gluten-free – Use a 1:1 gluten-free flour blend
  • 🥥 Swap coconut oil – Try melted butter or avocado oil
  • 🐣 Make it vegan – Use a flax egg instead of regular egg
  • 🧂 Simplify the spices – Use 2½ tsp pumpkin pie spice instead of individual ones
  • 🔁 Double the batch – Freeze extras for future breakfasts
protein muffins

Nourishing Zucchini Pumpkin Protein Muffins

Soft, spiced protein muffins made with zucchini and pumpkin—healthy, flavorful, and perfect for batch prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • – 1¼ cups whole wheat pastry or white whole wheat flour
  • – ¼ cup vanilla protein powder
  • – 2 tsp baking powder
  • – ½ tsp salt
  • – 1½ tsp ground cardamom
  • – 1½ tsp ground cinnamon
  • – ½ tsp ground ginger
  • – ½ tsp ground nutmeg
  • – ¼ tsp ground cloves
  • – ⅛ tsp allspice
  • – ½ cup pumpkin puree
  • – ⅓ cup coconut sugar
  • – ¼ cup melted coconut oil
  • – 1 large egg room temp
  • – ½ cup unsweetened plant-based milk room temp
  • – 1 tsp vanilla extract
  • – 1 cup grated zucchini well-drained

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • – Grater
  • Rubber spatula

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line 9 muffin cups.
  2. In one bowl, whisk all dry ingredients.
  3. In another bowl, whisk pumpkin, sugar, oil, egg, milk, and vanilla.
  4. Fold dry mix into wet, then stir in drained zucchini until just combined.
  5. Divide batter among muffin cups and bake for 15–20 minutes.
  6. Cool for 5 minutes in the pan, then transfer to a rack. Enjoy!

Notes

– Use 2½ tsp pumpkin pie spice if short on individual spices
– Sub flax egg for vegan version
– Freeze for up to 3 months

FAQs

Can I skip the protein powder?
Yes! Just replace it with an extra ¼ cup of flour. The muffins will still turn out great.

Do I have to use coconut sugar?
Nope. Brown sugar, regular sugar, or even maple syrup (reduce liquid slightly) all work.

How do I store these muffins?
They’ll keep 2 days at room temp, 5 days in the fridge, or up to 3 months in the freezer.

Can I make mini muffins?
Absolutely! Reduce baking time to 10–12 minutes and watch closely.

Conclusion

These protein muffins are the ideal blend of healthy and satisfying. With rich spices, hidden veggies, and just the right amount of natural sweetness, they’re a hit with kids and adults alike. Bake a batch, freeze some for later, and enjoy the benefits of smart snacking all week long.

Leave a Comment

Recipe Rating