Just amazingly good Protein Zucchini Muffins topped with Cinnamon Crunch Streusel! These high protein cinnamon zucchini muffins use protein powder and Greek yogurt, have only a little oil and make a great healthy and low calorie zucchini recipe.
If you’re a fan of texture, these protein cinnamon streusel zucchini muffins really will blow your mind.
They definitely did blow mine!
Such perfect soft and moist texture, and the cinnamon toast crunch cereal topping was just..
Ingredients for Cinnamon Crunch Zucchini Protein Muffins
This cinnamon crunch zucchini protein muffins recipe is made with healthy ingredients and packed with protein from protein powder and non-fat greek yogurt, has no sugar, and only a bit of oil; A great low calorie zucchini muffin recipe
Fresh Zucchini
1:1 Gluten Free (All Purpose) Baking Flour – or a regular all purpose flour
Unflavored Whey-Caesin Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly low calorie zucchini bread. I use Quest Nutrition.
Vanilla Whey-Caesin Protein Powder; This is the source of protein and sweetness in the low sugar zucchini bread since there’s no actual sugar in this recipe. Quest again here.
Non-fat Greek Yogurt to add in moisture and have a no oil recipe
Unsweetened Almond Milk
Applesauce
Eggs
Coconut Oil
Ground Cinnamon
A bit of Ground Nutmeg (Optional)
Baking Powder
Baking Soda
Cinnamon Toast Crunch Cereal
And for the Zucchini Muffins with Cinnamon Crunch Topping
For an extra amazing cinnamon streusel zucchini muffin recipe, I added cinnamon toast crunch cereal. Here’s what you need for zucchini muffins with cinnamon crunch topping:
Cinnamon Toast Crunch Cereal
Softened Butter
1:1 Zero Calorie Sugar Substitute -I use LakantoGolden here to keep this recipe sugar free; (code HAYLSKITCHEN for a discount here too)
More Flour
More Cinnamon
Protein Powder Note:
I haven’t tried Whey protein, pea protein or other plant based ones, so I can’t say how those would work here.
Be sure to use a protein powder sweetened with stevia or monk fruit if you want a proper low sugar and actually sugar free zucchini muffin.
Can you store High Protein Cinnamon Streusel Zucchini Muffins
This healthy protein cinnamon streusel zucchini muffin recipe keeps really well and is great for a meal prep recipe.
Store low calorie zucchini muffins at room temperature for about 3 days in an airtight container.
To store in the fridge, place protein zucchini muffin in an airtight container and keep up to 1 week.
To freeze the healthy zucchini muffins, wrap each one in plastic wrap, and place them in a freezer-safe zipper bag; Freeze up to 3 months.
Tips for the perfect Protein Powder Zucchini Muffins
This high protein zucchini muffin is really easy to make, but baking with protein powder can get tricky; Here’s some tips for the perfect protein powder zucchini muffin!
Grease the muffin pan liners if they aren’t silicon. This will allow the protein powder muffins to come off easily.
Use melted coconut oil You want to be able to whisk it completely into the wet ingredients; Microwave to melt if needed.
Use room temperature Yogurt, Milk and Eggs Microwave these too for about 5 seconds if you took them out of the fridge, otherwise they will make the coconut oil harden.
Whisk wet ingredients well to prevent any chunks of yogurt in the batter.
Don’t over-mix the wet and dry mixture or the loaf will be too dense and gummy because protein powder can make a batter tough.
For the perfect bakery style cinnamon zucchini muffin:
Bake for 5 minutes at 375°F then lower the heat to 350°F to and continue to bake for another 13 minutes (the total time should be about 18 minutes, until a tester inserted into the center comes out dry). That initial hot air makes the tops rise, and then the lower temperature lets the muffins continue to cook on the inside.
Alternatives for the Best Healthy Zucchini Muffins
For the perfect healthy cinnamon zucchini muffins, I would highly suggest using the ingredients and protein powder I recommended; I do have some alternatives you can try. I haven’t testing them all, so I can’t say how your loaf might turn out.
1:1 Gluten Free Baking Flour: All purpose flour or Whole Wheat Pastry Flour in the same amount by weight not cups.
UnflavoredProtein Powder: More flour, but also reduce the milk to about 6 Tbsp.
GreekYogurt: Coconut Yogurt
Applesauce: Mashed Banana or Pumpkin Puree
AlmondMilk: Any other milk
1:1 Zero Calorie Sugar Replacement: Regular confectioners sugar or coconut sugar (this won’t be sugar free though)
Protein Zucchini Muffins with Cinnamon Crunch Streusel – SO GOOD!
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Servings: 12muffins
Calories: 119kcal
Course: Breakfast, Post-Workout, Snack
Cuisine: American
Just amazingly good Protein Zucchini Muffins topped with Cinnamon Crunch Streusel! These high protein cinnamon zucchini muffins use protein powder and Greek yogurt, have only a little oil and make a great healthy and low calorie zucchini recipe.
Ingredients
1½cupShredded Zucchini, moisture intact, 246g, 1½ medium
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Instructions
Preheat oven to 400°F, line 12 cups of a muffin pan with cupcake liners, and lightly spray insides with cooking spray (or use non-stick pan).
Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible.
In a large bowl, whisk together almond milk, applesauce, Greek yogurt, eggs and coconut oil.
Add zucchini and mix.
In another bowl, whisk gluten free flour, unflavored protein powder, vanilla protein powder, cinnamon, nutmeg, baking powder and baking soda.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder and gluten from wheat flour will make the bread dense.
Small streaks of flour are okay.
Divide the batter among muffin cups, filling about ½, sprinkle on crushed cereal, add remaining batter (fill ¾ way to the top).
Streusel:
In a bowl, combine softened butter and sugar substitute.
Add flour, cinnamon and crushed cinnamon toast crunch cereal.
Sprinkle streusel on top of muffins.
Bake:
Bake for 5 minutes, then reduce temperature to 350°F (leaving muffins in oven) and bake another 13 minutes. A toothpick inserted into center should come out dry.
Cool for 5 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 10 minutes, and enjoy.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.
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