Zucchini Protein Muffins

Feb 11, 2021

 by Diane Nichols

Yield: 8-12 servings, depending on the size of your muffin tin
You will need: measuring cups, measuring spoons, mixing bowl, muffin tin, rubber spatula, whisk
Key: T=Tablespoon; tsp=teaspoon


  • 1 cup zucchini, finely shredded
  • 2 eggs
  • 3 T fresh orange juice
  • 4 T coconut oil, melted (or avocado oil, or extra virgin olive oil)
  • 6 T raw honey
  • 4 T water
  • 1⁄2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1⁄4 tsp sea salt
  • 1 cup + 2 T almond flour
  • 5 Scoops Vanilla Nutrition Shake - Or any other Vanilla Protein Powder


  • Preheat the oven to 350 F and oil or line your muffin cups with cupcake liners.
  • Shred the zucchini, be sure to press excess liquid out after shredding/grating.
  • Whisk together the zucchini, eggs, orange juice, coconut oil, honey, water and vanilla extract
  • In a separate bowl, mix together the remaining ingredients.
  • Combine the wet and dry ingredients until just mixed – do not over mix.
  • Fill the muffin cups 2/3 full and bake for about 20 minutes.