Protein Zucchini Muffins With Cinnamon Crunch Streusel – SO GOOD!

12 muffins
28 min

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 Lakanto Golden 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.


Protein Zucchini Muffins With Cinnamon Crunch Streusel – SO GOOD!

Recipe details

  • 12  muffins
  • Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min
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Ingredients


  • 1 1/2 cup Shredded Zucchini, moisture intact, 246g, 1 1/2 medium
  • 1/2 cup Unsweetened Almond Milk, 120ml
  • 6 Tbsp Unsweetened Applesauce, 90g
  • 1/4 cup Non-fat Greek Yogurt, 56g, Room temperature
  • 2 Eggs, Room Temperature
  • 1 Tbsp Coconut Oil, Melted
  • 1 cup 1:1 Gluten Free Baking Flour, 120g
  • 1/2 cup Unflavored Protein Powder, 45g, 1 1/2 scoop
  • 1/2 cup Vanilla Protein Powder, 45g, 1 1/2 scoop
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 3/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 cup Cinnamon Toast Crunch Cereal, crushed, 10g

Cinnamon Crunch Streusel:

  • 1 Tbsp Butter, Softened
  • 2 Tbsp Zero Calorie 1:1 Sugar Replacement, 24g
  • 1/4 tsp Cinnamon
  • 1/4 cup Cinnamon Toast Crunch Cereal, crushed, 10g

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.

Tips

  • Nutrition details, products recommended, alternate ingredients, tips and storage options available on my website: https://www.haylskitchen.com/protein-zucchini-muffins-cinnamon-crunch-streusel

Haylee Jane Monteiro
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