Ingredients
2 cups shredded zucchini
1 cup oat flour
1/2 cup protein powder
2 large eggs
1/2 cup plain Greek yogurt
1/4 cup honey
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
Instructions
Preheat oven to 350°F (175°C) and line a 12-muffin tin with paper liners
In a large bowl, whisk together oat flour, protein powder, baking soda, and salt
In another bowl, mix eggs, Greek yogurt, honey, and cinnamon until smooth
Gradually combine wet and dry ingredients until just blended
Fold in drained zucchini to evenly incorporate
Divide batter among muffin cups, filling approximately 2/3 full
Bake 20-25 minutes until a toothpick inserted comes out clean
Cool in the pan for 5 minutes, then transfer to a wire rack
Notes
Wring zucchini thoroughly to remove excess moisture
Store in an airtight container for up to 4 days
Top with chia seeds or cinnamon for extra texture
Vegan option: Substitute honey with applesauce and use a flax egg
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 4g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg