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protein zucchini muffins in liners on white plate.
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5 from 2 votes

Protein Zucchini Muffins

These Protein Zucchini Muffins are soft, fluffy, and packed with warm cinnamon flavor, melty chocolate chips, and a boost of protein in every bite. They're an easy make-ahead breakfast or snack that sneaks in veggies while tasting just like classic zucchini bread.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, brunch, Snack
Servings: 12
Calories: 250kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Muffin tin
  • 1.5 tbsp cookie scooper
  • muffin liners
  • cheese grater
  • measuring cups / spoons
  • Meat Thermometer

Ingredients

  • 1 cup brown sugar
  • 1-1¼ cup shredded zucchini ~1 medium zucchini, moisture NOT removed*
  • 5.3 oz vanilla greek yogurt
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 ½ cup all purpose flour
  • ½ cup collagen powder Vital Proteins - unflavored
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • Pinch of salt
  • ⅓ cup vegetable oil
  • ½ cup mini chocolate chips

Instructions

  • Preheat the oven to 350°F and line a muffin tray with tulip muffin liners. Spray with cooking spray, set aside.
  • In a large mixing bowl, combine brown sugar, shredded zucchini, greek yogurt, eggs, and vanilla extract. Use an electric hand mixer to mix until combined.
    ingredients for protein zucchini muffins in large mixing bowl.
  • Pour in the flour, collagen, ground cinnamon, baking powder, and salt. Beat again until combined.
  • Gradually pour in the oil while mixing the batter. Once thoroughly combined, pour in the mini chocolate chips and mix.
    protein zucchini muffin batter in large mixing bowl with chocolate chips added on top.
  • Use a cookie scooper to fill the muffins almost to the top of their liners to make 12 even sized muffins. Sprinkle more mini chocolate chips on top of the muffins before baking.
  • Bake for 25-28 minutes or until the centers are firm, a toothpick comes out clean and the internal temperature of the muffins is 200°F.
    baked protein zucchini muffins in liners in gray muffin tin.
  • Remove the muffins from the tin, allow to cool before storing.

Notes

*If you have more than 1 ¼ cup of shredded zucchini, you can add it but remove the moisture from the extra so it doesn’t affect the integrity of the muffins
Store the zucchini chocolate chip muffin in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week

Nutrition

Serving: 1muffin | Calories: 250kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g