Protein zucchini chocolate chip muffins are a great healthy snack to serve to your kids after school or the perfect breakfast on the go. Whenever you choose to eat them they are protein packed and a much healthier option than most muffins.
We can’t get enough of these protein zucchini chocolate chip muffins. The kids devoured them in one day.
I have been making lots of muffins lately for the kids because they are so convenient to have on hand. I prefer to have them reach for a healthier, homemade baked good rather than store bought snacks.
Even though it takes a little bit of time to plan and prep a homemade treat, I love that I am in control of the quality of ingredients and what goes into them.
These protein packed muffins are a great way to fill my kids with good quality protein and vegetables. They have significantly less sugar than most muffin recipes and are not your typical baked good.
The best part is they don’t even know that they are good for them. And they think they are eating a dessert.
Next time you are wanting to make a snack or treat for your kids try making these muffins. Also make a double batch and freeze half for a delicious, healthy breakfast on the go.
These muffins are made with more wholesome ingredients and can be adapted as needed.
I hope you enjoy these as much as we have! If you like them we would love for you to rate the recipe in the recipe card section. That helps more people to see the recipe.
Ingredients For Protein Zucchini Chocolate Chip Muffins:
Here is what you need to to make these muffins with ingredient substitutes.
Zucchini: grate the zucchini on a box grater. place the shredded zucchini in a fine mesh strainer to drain excess moisture if your zucchini are really watery.
Banana: the banana adds a sweetness without added refined sugar. Make sure your bananas are very ripe so they can easily be mashed into the batter.
Eggs: you can also use applesauce if needed.
Vanilla yogurt: I like to use the Icelandic vanilla yogurt or a Greek vanilla yogurt. Any yogurt will be fine though.
Coconut oil: I like to use the liquid coconut oil. You can also use vegetable or avocado oil. I wouldn’t recommend using olive oil as it can be too strong of a flavor.
Sugar: this recipe only calls for 1/4 cup of sugar, but you can replace the granulated sugar with honey or maple syrup if you would like a little healthier option.
Protein powder: I love Just Ingredients Vanilla Protein Powder. It has wholesome ingredients and tastes amazing.
They pride themselves on using the best quality wholesome ingredients and the protein doesn’t hurt my kids stomachs like so many other protein powders. If you have a favorite protein powder you can use that too.
Vanilla bean paste: vanilla bean paste has real vanilla beans running through it. You don’t get an artificial vanilla flavor. I use it one to one in all my baking. If you don’t have vanilla bean paste you can also use vanilla extract.
Flour: I use all purpose flour, but you can also use whole wheat flour. If you use whole wheat flour take out 1/4 cup.
Baking powder: baking powder is used for leavening in the muffins.
Chocolate chips: I use semisweet chocolate chips, but you can also use milk chocolate chips or dark chocolate chips.
What Protein To Use:
One of my all time favorite protein powders is from Just Ingredients. It’s made with real ingredients has 22 grams of protein per scoop and has no weird tastes or textures.
You can use vanilla or chocolate protein powder. My preference is the vanilla bean protein powder.
If you don’t want to use the Just Ingredients brand you can use any protein powder you prefer. Just make sure you have tasted it beforehand.
Many protein powders have funny tastes or chalky textures which can change the outcome of this recipe.
How To Make Protein Zucchini Chocolate Chip Muffins Step By Step:
Follow these simple steps to make these delicious chocolate chip zucchini muffins.
Preheat the oven to 350 F.
Add all the ingredients (except the flour and chocolate chips) to a medium sized mixing bowl.
Smash the banana with a fork and stir everything together.
Next add the flour and chocolate chips and stir to combine.
Line a cupcake pan with paper liners and then fill each liner 3/4 of the way with muffin batter.
Bake the muffins for 12-15 minutes or until a toothpick comes out clean.
Enjoy them warm or at room temperature.
Chocolate Chip Zucchini Bread Variation:
The best part about this muffin recipe is you can easily make it into zucchini bread.
To make chocolate chip zucchini bread make the batter as directed and fill a greased loaf pan 3/4 of the way full.
Bake in a 350 F oven for 35-45 minutes or until a toothpick comes out clean.
Storage and Freezing:
The best thing about these muffins is you can make it a meal prep breakfast item by making a double batch and freeze half for later.
Store the room temperature muffins in an airtight container for up to 3 days.
To freeze the remainder muffins place them in a freezer Ziploc bag, remove the air and freeze for up to 3 months.
When you are ready to serve the frozen muffins follow these easy steps.
Take the frozen muffins out and leave at room temperature for about an hour to thaw or microwave for 30 seconds.
Other Delicious Muffin Recipes:
If you love muffins or need some other delicious healthier muffin recipes to feed your kids try these other muffin recipes.
Protein Zucchini Chocolate Chip Muffin Recipe:
Protein zucchini chocolate chip muffins are a great healthy snack to serve to your kids after school or the perfect breakfast on the go.
- 2 zucchini, shredded
- 2 ripe banana
- 1 cup vanilla Icelandic yogurt or Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 eggs
- 1 scoop vanilla protein powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 1/2 cup all purpose flour
- Preheat the oven to 350 F.
- Combine all the ingredients except the chocolate chips and flour in a medium size mixing bowl.
- Mash the banana with a fork and then stir all the ingredients to combine.
- Then add the chocolate chips and flour and stir to combine.
- Line a cupcake pan with paper liners.
- Fill the each liner 3/4 of the way full with batter ( I like to do this with a 1/4 cup scoop).
- Bake the muffins in the oven for 20 minutes or until a toothpick comes out clean.
- Serve warm or at room temperature.
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