These are golden, fluffy high-protein zucchini muffins. Soft, savory, and packed with protein — an easy low-carb snack or breakfast the whole family will love!
Why You’ll Love This Recipe
- Golden, tender muffins with visible zucchini shreds
- High protein from eggs, cheese, and protein powder (optional)
- Moist and flavorful without excess carbs
- Perfect for meal prep, snacks, or breakfast
- Low carb and sugar-free
Ingredients (Makes 12 muffins)
- 2 cups grated zucchini (about 2 medium), squeezed dry
- 1½ cups almond flour
- ¼ cup unflavored or savory whey protein powder (optional, for extra protein)
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder or Italian seasoning
- 3 large eggs
- ⅓ cup shredded mozzarella or cheddar cheese
- 2 tbsp olive oil or melted butter
- 2 tbsp grated Parmesan (optional)
- Black pepper to taste
- Optional: 2–3 tbsp chopped fresh herbs or green onions
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
- In a large bowl, mix almond flour, protein powder (if using), baking powder, salt, garlic powder, onion powder, and black pepper.
- In another bowl, whisk the eggs, olive oil, and cheese together.
- Add the wet ingredients and grated zucchini to the dry ingredients. Stir until just combined (do not overmix).
- Divide the batter evenly among the muffin cups (they should be quite full).
- Bake for 22–26 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Nutrition (Per Muffin)
- Calories: ~145
- Protein: 9g
- Total Carbs: 4g
- Net Carbs: 2g
- Fat: 11g
