Love the taste of muffins but wish they were healthier? You’ve come to the right spot.
This guilt-free protein muffins recipe not only is high in protein but also includes fruits and vegetables that are sure to help you get closer to your daily intake.
These protein muffins are easy to make, quick to grab on the go, and are a sure favorite for the kids. Especially when making them with a mini muffin pan, which is how I always make them!
The best part? A good portion of the recipe is your standard muffin mixture anyway. Adding in the vegetables takes an extra step but it is worth it, I promise. Especially if you (or your kids) don’t like to eat these vegetables to begin with. You won’t even taste them!
Be sure to save the recipe image at the end or pin it to your favorite Pinterest board. You’ll be coming back for this protein muffins recipe, especially when your children love it too.
Guilt-Free Protein Muffins
Equipment
- 1 Mini Muffin Tray
- 1 Medium Bowl
- 1 Silicone Spatula
- 1 Food Processor
- 45 Mini Muffin Paper Liners or Silicone
Ingredients
- 2 Cups Kodiak Cakes Mix
- 3/4 Cup Milk
- 1/2 Cup Brown Sugar
- 1/2 Cup Zucchini
- 1/2 Cup Greek Yogurt
- 1/4 Cup Shredded Carrots
- 1/4 Cup Butter melted
- 1 Banana mashed
- 1 Egg
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1/2 cup Mini Chocolate Chips Optional
Instructions
- Preheat oven to 350˚F
- Chop up zucchini and place into a food processor.
- Add shredded carrots and greek yogurt to food processor and mix until chunky. Should match the texture of the mashed banana.
- Combine all the remaining ingredients together, adding in the vegetable mixture.
- Place into greased mini muffin cups, filling it 3/4 cup full.
- Bake for 15-17 mins.
Notes
- Try replacing the chocolate chips with other items such as blueberries or cranberries.
- You can also take out the banana entirely by adding in 1/2 cup more of greek yogurt and either a fruit or more of the vegetables listed.
- You can use any type of carrots however, shredded carrots will chop up easier in the food processor.
Guilt-Free Protein Muffins Recipe
Preparation: 20 minutes
Yields: Approximately 45 mini muffins
Ingredients
-
- 2 Cups Kodiak Cakes Mix
-
- 3/4 Cup Milk
-
- 1/2 Cup Brown Sugar
-
- 1/2 Cup Zucchini
-
- 1/2 Cup Greek Yogurt
-
- 1/4 Cup Shredded Carrots
-
- 1/4 Cup Butter, melted
-
- 1 Banana, mashed
-
- 1 Egg
-
- 1 tsp Cinnamon
-
- 1 tsp Vanilla Extract
Optional Ingredients: 1/2 Cup mini chocolate chips OR 1/2 cup blueberries
Instructions:
- Preheat oven to 350˚F.
- Chop up zucchini and place into a food processor.
- Add shredded carrots and greek yogurt to food processor and mix until chunky. It should match the texture of the mashed banana.
- Combine all the remaining ingredients together, adding in the vegetable + yogurt mixture.
- Place into greased mini muffin cups, filling it 3/4 cup full.
- Bake for 15-17 mins.
Notes: You can use any type of carrots however, shredded carrots will chop up easier in the food processor. Additionally, if you are using blueberries for mini muffins, you may want to slice them up prior to adding to the mixture.
Materials I Use:
- Non-Stick Extra Large Mini Muffin Pan
- Mini Muffin Liners
- Silicone Spatula
- Storage Containers (this is my favorite glass dish to store with)
- Mixing Bowl
- Food Processor
Now that you’ve got all the details, I hope you find this recipe as fun and easy to make as I do. If you’re looking for more high protein, on-the-go snacks, check out this Extra Easy Protein Bites Recipe!
**There are affiliate links throughout this post. If you make a purchase through a link, I may receive a small commission. I may update links as I find better options for you and your family!**
