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protein muffins

Delicious Protein Muffins with Cardamom and Pumpkin Spice

Enjoy these protein muffins packed with health-boosting ingredients for a cozy breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 150 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Ingredients
  

For the Batter

  • 2 cups Whole Wheat Pastry or White Whole Wheat Flour Can substitute with all-purpose flour for a lighter texture.
  • 1 scoop Vanilla Protein Powder Optional; can replace with additional flour for a non-protein version.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Do not omit as it balances sweetness.
  • 1 teaspoon Ground Cardamom Adjust according to personal taste preferences.
  • 1 teaspoon Ground Cinnamon Adjust according to personal taste preferences.
  • 1/2 teaspoon Ground Ginger Adjust according to personal taste preferences.
  • 1/4 teaspoon Ground Nutmeg Adjust according to personal taste preferences.
  • 1/4 teaspoon Ground Cloves Adjust according to personal taste preferences.
  • 1/4 teaspoon Allspice Adjust according to personal taste preferences.
  • 1 cup Pumpkin Puree Can substitute with applesauce for a different flavor.
  • 1/2 cup Coconut Sugar Can replace with brown sugar or maple syrup.
  • 1/4 cup Melted Coconut Oil Substitutable with melted butter or another neutral oil.
  • 1 large Egg Flaxseed meal can be used as a vegan substitute.
  • 1/2 cup Plant-Based Milk (e.g., almond milk) Any non-dairy milk can work as a substitute.
  • 1 cup Shredded Zucchini Be sure to remove excess water before adding to the batter.

Instructions
 

How to Make Protein Muffins

  • Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or grease it well.
  • In a medium bowl, whisk together the dry ingredients. Combine flour, protein powder, baking powder, salt, and spices.
  • In a large bowl, combine the wet ingredients. Mix together pumpkin puree, coconut sugar, melted coconut oil, and egg until smooth.
  • Mix in room temperature plant-based milk and vanilla extract until fully absorbed.
  • Fold dry ingredients into the wet mixture gently, being careful not to over-mix.
  • Gently stir in the well-drained shredded zucchini.
  • Fill muffin cavities 2/3 full with batter. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
  • Cool muffins in the pan for 5 minutes before transferring them to a wire rack.

Notes

Optional: Top with a sprinkle of nutmeg before baking for extra warmth and flavor.
Keyword baking, healthy muffins, protein muffins, pumpkin spice muffins, vegetable muffins, zucchini muffins