Healthy Zucchini Protein Muffins (gluten-free and vegan)
A healthy zucchini and walnut muffin that is gluten-free, vegan, lower in carbs, and packed with protein for an easy snack or breakfast.
Healthy zucchini protein muffins are easy to meal prep and make a great snack or breakfast. These tender muffins have shredded zucchini, cinnamon spice, and crunchy walnuts. They are gluten-free, vegan, and plant-based and so delicious.
You will love Healthy Zucchini Protein Muffins because:
- Healthy Zucchini Protein Muffins are nut, sweet, and make for a great snack
- These healthy muffins are filled with zucchini, walnuts, and cinnamon
- High-protein and low-carb muffin that won’t spike your blood sugar
- They are gluten-free, vegan, and plant-based
- Zucchini muffins are easy to freeze and save for later
- These healthy muffins are high in protein with over 6 grams of protein in each muffin
Healthy Zucchini Protein Muffins is made with:
- Oats: gluten-free whole grain with fiber and antioxidants
- Almond Flour: a grain-free and gluten-free flour that is higher in protein and fiber
- Protein Powder: vanilla protein powder to give this recipe a boost of protein
- Zucchini: high fiber and low-calorie vegetable that is rich in vitamin A and vitamin C
- Ground flaxseeds: made with flax eggs to keep these muffins vegan. Flaxseeds are high in omega-3 fats, fiber, and loaded with nutrients
- Maple syrup: maple syrup to sweeten these muffins but honey will also work
- Coconut oil: a little melted coconut oil for healthy fats
- Milk: I use almond, coconut, or cashew milk
- Walnuts: Adds a nutty crunch but pecans would work as well
Recipe Tips:
- Make sure to squeeze out all extra moisture from the zucchini. Not sure how to get the moisture out of your zucchini? Here are three easy ways to remove extra moisture from zucchini.
- For this recipe, we are blending oats into oat flour. Never made oat flour before? Check out this post for tips.
- Be careful not to overmix the batter. Mix the flour into your wet ingredients until it’s just combined.
- These healthy zucchini muffins are freezer friendly. When you are ready to enjoy just reheat in the microwave for 30-45 seconds or thaw at room temperature.
More Muffins:
- Healthy Chocolate Zucchini Muffins
- Paleo Lemon Blueberry Muffins
- Grain-Free Peanut Butter Banana Muffins
- Flourless Vegan Banana Muffins
Healthy Zucchini Protein Muffins (gluten-free and vegan)
A healthy zucchini and walnut muffin that is gluten-free, vegan, lower in carbs, and packed with protein for an easy snack or breakfast.
Ingredients
Dry ingredients
- 1 cup rolled oats (ground into flour)
- 1 1/4 cup almond flour
- 1/2 cup vanilla protein powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup chopped walnuts
Wet ingredients
- 2 tbsp ground flax (for flax eggs)
- 5 tbsp water (for flax eggs)
- 1/4 cup maple syrup
- 6 tbsp plant-based milk
- 1 tbsp coconut oil melted
- 1 tsp vanilla
- 1 1/2 cups shredded zucchini
Instructions
- Preheat oven to 375 degrees
- Make 2 flax eggs by mixing 2 tablespoons of ground flax with 5 tbsp of water and letting thicken for 15 minutes
- Shred zucchini then place it in a clean kitchen towel and squeeze the towel tightly over the sink to get rid of the extra moisture in the zucchini
- Prep your oats by making them into flour in a blender. Blend 1 cup of oats to form a fine flour
- In a medium bowl mix almond flour, oat flour, protein, salt, baking soda, baking powder, and half of the chopped walnuts
- Melt coconut oil
- Mix flax eggs, coconut oil, maple syrup, milk, vanilla extract, and zucchini in a medium bowl
- Fold the wet ingredients into the dry ingredients
- Spoon muffin batter into 12 muffin cups sprayed with nonstick cooking spary
- Add the rest of your walnuts to the tops of the muffins by lightly pressing them into the top of each muffin
- Bake muffins for 22-25 minutes
Notes
Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell on social media
Tried this recipe?Let us know how it was!
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I think the muffins are very good. I found that the batter was different from other batters. Although, I have never made gluten-free or vegan before. I used a few different ingredients like 1% milk, WW flour and slivered almonds instead of walnuts. I find that walnuts are too strong tasting. Overall, I would make them again.