Save These protein cinnamon zucchini muffins are my answer to busy mornings and afternoon cravings. Packed with wholesome ingredients and just enough sweet spice they are the perfect make-ahead breakfast or snack for anyone who wants a little extra fuel without sacrificing flavor. Moist and tender thanks to grated zucchini and applesauce each muffin feels like a treat but is full of good-for-you ingredients you can feel great about.
My family loves when the kitchen fills with cinnamon as these bake. The first time I made them my kids could not wait for them to cool and now we always double the batch for leftovers.
Ingredients
- Whole wheat flour: gives a hearty texture and subtle nutty flavor Look for flour labeled fresh with no musty smell
- Protein powder: adds extra protein Choose a clean vanilla or unflavored one for best results
- Baking powder and baking soda: help the muffins rise and become fluffy Make sure they are not expired
- Salt: enhances all the flavors Use fine sea salt
- Ground cinnamon: brings comforting warmth Vietnamese and Ceylon cinnamon have especially lovely aromas
- Eggs: bind the ingredients and provide structure Farm-fresh eggs tend to rise best
- Unsweetened applesauce: makes these muffins moist and cuts back on oil Choose one without added sugar
- Honey or maple syrup: for natural sweetness Local honey or pure maple syrup brings the best flavor
- Melted coconut oil or light olive oil: keeps the crumb tender Make sure the oil is mild and fresh
- Vanilla extract: deepens the muffin’s flavor Pure vanilla works best
- Grated zucchini: provides moisture and sneaks in veggies Squeeze hard with a towel so the muffins do not become soggy
- Chopped walnuts or pecans: give crunch and a nutty bite Look for nuts that are fresh not rancid Skip for nut allergies
Instructions
- Prep the Oven and Tin:
- Preheat your oven to 350°F or 175°C and ready a 12 cup muffin tin with paper liners or a light coating of oil so the muffins release easily
- Mix the Dry Ingredients:
- In a large bowl thoroughly whisk the whole wheat flour protein powder baking powder baking soda salt and cinnamon so everything is evenly distributed This creates a light airy crumb
- Combine Wet Ingredients:
- In a second bowl beat the eggs with a whisk until blended Add applesauce honey melted coconut oil and vanilla extract Whisk until the mixture is smooth with no streaks of oil or egg left
- Combine Wet and Dry:
- Pour the wet mixture into the dry ingredients and use a spatula to gently fold them together until just combined This keeps the muffins tender Overmixing will make them dense
- Add Zucchini and Nuts:
- Scatter the grated zucchini and nuts over the batter Fold them in gently until evenly mixed No dry spots should remain but do not stir too much
- Fill Muffin Cups:
- Divide the batter evenly among the 12 muffin cups Fill each almost to the top so you get nicely domed muffins
- Bake:
- Slide the tin into your oven Bake for 18 to 22 minutes Rotate the pan halfway through A toothpick should come out clean and the tops will spring back to the touch
- Cool:
- Let the muffins cool in the tin for 5 minutes then transfer them to a wire rack This keeps them from getting soggy on the bottom Cool completely before storing or eating
Save One of my favorite moments is watching my toddlers sneak an extra muffin when no one is looking The combination of fresh zucchini and real cinnamon always reminds me of summers in my grandmother's kitchen
Storage Tips
These muffins keep best in an airtight container at room temperature for up to two days For longer storage refrigerate them and warm briefly before eating They freeze wonderfully Place cooled muffins in a zip top bag and freeze up to three months defrost at room temperature or microwave for a quick snack
Ingredient Substitutions
Use a gluten free flour blend for wheat free needs just check protein powder is GF too Try other neutral vegetable oils if you do not have coconut oil Replace applesauce with mashed banana for a different sweet note Can use chopped sunflower seeds instead of nuts to make nut free
Serving Suggestions
Perfect grabbed plain with morning coffee or tea Spread with almond or peanut butter for extra protein Serve warm with a dollop of yogurt and berries for a balanced breakfast
Seasonal Adaptations
Stir in grated carrot or apple with the zucchini for a fall twist Add a pinch of nutmeg or ginger in winter for extra spice Come spring switch up the nuts for seeds and use local honey as sweetener Helpful Notes Do not skip squeezing excess moisture from zucchini or your muffins may be heavy Test doneness by pressing the top of a muffin gently with your finger Muffins make a great meal prep snack just wrap individually before freezing
Save Try these muffins fresh from the oven or keep stashed in your freezer for quick snacks throughout the week Moist flavorful and flexible these will be a family favorite.
Kitchen Q&A
- → Can I use gluten-free flour?
Yes, substitute with your favorite gluten-free blend for similar results. Adjust moisture if needed.
- → Is it possible to make these muffins vegan?
Swap eggs for flax eggs and choose a plant-based protein powder. Results may vary slightly in texture.
- → How should I store the muffins?
Store cooled muffins in an airtight container at room temperature for 2 days or freeze up to 3 months.
- → Can I add extra flavorings?
Yes, mix in a handful of raisins, dark chocolate chips, or citrus zest for added variety.
- → Is grated zucchini visible in the muffins?
No, after baking the zucchini blends well and adds moisture without strong texture.
- → Which type of protein powder works best?
Vanilla or unflavored whey or plant-based protein powders integrate easily without overpowering flavors.