CHOCOLATE CHIP BANANA ZUCCHINI PROTEIN MUFFINS
Soft, moist Chocolate Chip Banana Zucchini Protein Muffins packed with fiber and protein, perfect for a healthy breakfast or snack!
If you're looking for a delicious and nutritious treat, these Chocolate Chip Banana Zucchini Protein Muffins are a game-changer. Packed with 7 grams of protein and 3 grams of fiber per serving, they’re not only satisfying but also a healthier choice for breakfast or dessert. What sets these muffins apart is their softness and moist texture, thanks to the addition of shredded zucchini. Even with protein powder in the mix, you’d never guess—there’s no dryness, just rich flavor and melt-in-your-mouth goodness.
Why You’ll Love These Chocolate Chip Banana Zucchini Protein Muffins
The combination of ripe banana, zucchini, and honey naturally sweetens the muffins, while chocolate chips add an irresistible touch. Oat flour and ground flax seed bring in extra fiber, making these muffins a great way to fuel your day. Plus, they’re simple to make and bake in under 30 minutes.
Tips for Baking with Protein Powder:
Depending on the type of protein powder you use will determine how soft or dry the muffins are going to be.
Choose a blend: Combining whey and casein protein powder helps achieve a softer texture. Alternatively, casein protein alone might work better at preventing dryness over whey alone.
Don’t overmix or overbake: Gently fold in the dry ingredients to avoid a dense batter. Make sure to monitor baking time and temperature.
Balance moisture: Ingredients like zucchini can keep baked goods from drying out but you need to make sure to drain the excess liquid from the zucchini before adding to the batter.
Making these muffins is straightforward, and they’re easy to customize. Whether you enjoy them fresh out of the oven or as a quick snack during the week, they’re bound to become a favorite.
How to store: keep them in an airtight container at room temperature for a couple of days, refrigerate for up to a week, or freeze for longer storage. These muffins pair perfectly with a glass of milk or your favorite coffee.
With their soft texture, rich flavor, and nutritional punch, these muffins prove that healthy baking can be both easy and indulgent. Give them a try and enjoy every bite!
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The recipe
CHOCOLATE CHIP BANANA ZUCCHINI PROTEIN MUFFINS
Soft, moist Chocolate Chip Banana Zucchini Protein Muffins packed with fiber and protein, perfect for a healthy breakfast or snack!
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- Yield
- 6 muffins
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
Serving changes scale numeric quantities only. Metric/US views separate equivalents already written by the author; Nutrijoint does not infer ingredient density. If an equivalent is unavailable, that ingredient keeps its authored measurement system; numeric quantities still scale with servings. Cooking times, temperatures and instructions do not change automatically.
Equipment
- Muffin tray
Ingredients
Instructions
Preheat the oven to 170-180℃ (340-350°F).
Prepare a muffin tray lined with parchment liners or silicone muffin cases. Set aside.
In a bowl, mix all the dry ingredients (oat flour, protein powder/s, flax seed, baking powder, soda and cinnamon). Set aside.
Shred the zucchini with a box grater and drain its excess liquid with a paper towel.
In another bowl, mash the banana with a fork.
Add the egg, shredded zucchini (drained), peanut butter, and mix until well combined,
Stir the dry ingredients into the batter until a lump free batter is formed.
Fold through the chocolate chips (reserving ⅓ or 10 g for the top of the muffins).
Spoon the batter into the prepared muffin cups, filling ¾ of each muffin liner and top each muffin with the reserved chocolate chips.
Bake for 18-20 minutes until a golden brown and a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5-10 minutes before placing over a wire rack to cool completely and enjoy!
Notes
1. Store in an airtight container at room temperature for 2-3 days, in the fridge for up to 1 week or freeze up to 3 months.
2. I used store bought pre-milled oat flour, NOT rolled/instant oats ground up in the food processor.
3. I use a 50/50 blend of whey/casein protein powders.
4. If you do not wish to use protein powder, simply replace it with oat flour (but note that the nutritional values will change).
5. Make sure your peanut butter is made up from just peanuts or peanuts and salt, with no other additives.
Nutrition information
Per serving (1 Muffin)
- Energy
- 174 kcal
- Protein
- 7 g
- Carbohydrate
- 20 g
- Fat
- 7 g
- Fiber
- 3 g
- Sugar
- 13 g
- Leucine
- 1 g
For 2 Muffins with 1 glass (200 ml) 1.5% milk
- Energy
- 438 kcal
- Protein
- 21 g
- Carbohydrate
- 49 g
- Fat
- 17 g
- Fiber
- 6 g
- Sugar
- 36 g
- Leucine
- 2 g
The nutritional information provided is an estimate and is calculated based on the ingredients and quantities listed in the recipe. Unless specified, all macronutrients are rounded up to zero decimal places. Actual values may slightly vary depending on the specific brands and products you use. Please use this information as a general guide and consult your own calculations if needed. As the blog owner, I am not responsible for any discrepancies or variations in the estimated nutritional information.
Source: Existing Nutrijoint values supplied by Debbie; calculated from product labels and food databases. · Reviewed by Debbie.
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