Nourishing Zucchini Pumpkin Protein Muffins
Soft, spiced protein muffins made with zucchini and pumpkin—healthy, flavorful, and perfect for batch prep.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- - Grater
- Rubber spatula
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
- Preheat oven to 375°F (190°C). Grease or line 9 muffin cups.
- In one bowl, whisk all dry ingredients.
- In another bowl, whisk pumpkin, sugar, oil, egg, milk, and vanilla.
- Fold dry mix into wet, then stir in drained zucchini until just combined.
- Divide batter among muffin cups and bake for 15–20 minutes.
- 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
- Sub flax egg for vegan version
- Freeze for up to 3 months