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Close-up of a freshly baked Zucchini Protein Muffin topped with chocolate chips and visible zucchini shreds.

Zucchini Protein Muffins With Greek Yogurt and Oats

These Zucchini Protein Muffins are soft, naturally sweet, and loaded with shredded zucchini, oats, Greek yogurt, and protein-rich ingredients. They make an excellent grab-and-go breakfast or healthy snack while providing a satisfying protein boost.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups grated zucchini
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old fashioned oats
  • 1/2 cup vanilla protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup mini chocolate chips

Method
 

  1. Preheat the oven to 350°F.
  2. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  3. Squeeze excess moisture from the grated zucchini using a clean kitchen towel.
  4. In a large bowl, whisk together the eggs, Greek yogurt, honey, and vanilla extract.
  5. Stir in the zucchini.
  6. Add the oats, protein powder, baking powder, cinnamon, and salt. Mix until fully combined.
  7. Fold in the mini chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups.
  9. Bake for 18 to 22 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Allow the muffins to cool completely before storing. They can be refrigerated for up to 5 days and freeze well for longer storage.