Zucchini Protein Muffins with Chopped Walnuts
Moist whole-wheat zucchini muffins boosted with vanilla protein powder and optional chopped walnuts.
Equipment
- Muffin pan
- Muffin Liners
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Grater
Ingredients
- 1 cup whole wheat pastry flour
- 1/2 cup EAS Complete Protein (vanilla)
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups zucchini, shredded squeeze or blot dry
- 3 tablespoons unsalted butter, melted and cooled
- 3 ounces Greek yogurt, plain fat-free
- 1 large egg
- 2 teaspoons vanilla extract
- 3 ounces honey
- 1/2 cup walnuts, chopped optional
Instructions
- Preheat the oven to 325°F (165°C). Line a muffin pan with liners and lightly spray with non-stick cooking spray; set aside.
- In a large bowl, whisk together the honey, egg, vanilla and Greek yogurt until smooth.
- Stir the cooled melted butter into the wet mixture.
- Grate the zucchini and blot or squeeze to remove excess moisture, then stir the zucchini into the wet ingredients.
- In a separate bowl, whisk together the whole wheat pastry flour, vanilla protein powder, nutmeg, cinnamon, kosher salt and baking soda.
- Fold the dry ingredients into the wet ingredients until just combined, then gently fold in the chopped walnuts if using. Do not overmix.
- Spoon the batter into the prepared muffin liners, filling each about 3/4 full.
- Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.
Notes
- Remove excess moisture from zucchini for best texture.
- Do not overmix batter to keep muffins tender.
- Walnuts are optional but add crunch and flavor.