Moist muffins with zucchini, protein, banana, and nuts. Delicious grab-and-go option for breakfast or snack.
# Components:
→ Produce
01 - 1 1/2 cups grated zucchini (about 1 medium zucchini)
02 - 1 medium ripe banana, mashed
→ Dry Ingredients
03 - 1 1/2 cups whole wheat flour
04 - 1/2 cup vanilla protein powder (whey or plant-based)
05 - 1/2 teaspoon baking soda
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 2 large eggs
10 - 1/3 cup unsweetened applesauce
11 - 1/4 cup olive oil or melted coconut oil
12 - 1/3 cup honey or maple syrup
13 - 1 teaspoon pure vanilla extract
→ Optional Mix-ins
14 - 1/3 cup chopped walnuts or pecans
15 - 1/4 cup dark chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - Place grated zucchini in a clean kitchen towel and squeeze out excess liquid.
03 - In a large mixing bowl, whisk together whole wheat flour, protein powder, baking soda, baking powder, cinnamon, and salt until uniformly combined.
04 - In a separate bowl, beat eggs. Stir in mashed banana, applesauce, oil, honey or maple syrup, and vanilla extract until smooth.
05 - Add wet ingredients to the dry mixture and gently stir until just incorporated. Fold in zucchini and any chosen mix-ins without overmixing.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 22–25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
08 - Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
