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protein muffins

Cardamom Spiced Zucchini Pumpkin Protein Muffins

These warm-spiced, protein-rich muffins are made with zucchini, pumpkin, and cardamom. A healthy grab-and-go breakfast or post-workout snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 9
Calories 100 kcal

Equipment

  • Mixing bowls
  • Muffin tin
  • - Grater
  • Measuring cups & spoons
  • - Whisk or spatula

Ingredients
  

  • - 1¼ cups whole wheat pastry flour
  • - ¼ cup vanilla protein powder
  • - 2 tsp baking powder
  • - ½ tsp salt
  • - 1½ tsp ground cardamom
  • - 1½ tsp ground cinnamon
  • - ½ tsp ground ginger
  • - ½ tsp ground nutmeg
  • - ¼ tsp ground cloves
  • - ⅛ tsp allspice
  • - ½ cup pumpkin puree
  • - ⅓ cup coconut sugar
  • - ¼ cup melted coconut oil
  • - 1 egg room temp
  • - ½ cup plant-based milk room temp
  • - 1 tsp vanilla extract
  • - 1 cup shredded drained zucchini

Instructions
 

  • Preheat oven to 375°F. Grease or line muffin tin.
  • Whisk flour, protein powder, baking powder, salt, and spices in a bowl.
  • In another bowl, mix pumpkin, sugar, oil, egg, milk, and vanilla.
  • Add dry to wet and stir gently.
  • Fold in zucchini until just combined.
  • Fill muffin cups ⅔ full. Bake 15–20 minutes.
  • Cool and enjoy!

Notes

- Use gluten-free flour if needed
- Muffins freeze well for up to 3 months
- Sweeten more with a drizzle of maple syrup
Keyword protein muffins, zucchini muffins, healthy muffins