Zucchini Muffins with Protein

These are simple zucchini muffins made with Greek yogurt, eggs, and Ripple pea milk or soy milk. They are not trying to be a "high-protein muffin." They are just regular zucchini muffins with a little more substance built into the batter.

What You Need

Makes about 12 muffins

• 1½ cups all-purpose flour

• 1 cup shredded zucchini

• ⅓ cup plain Greek yogurt

• 1 cup Ripple pea milk or soy milk

• 2 eggs

• ¼ cup honey

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• Pinch of salt

Optional Add-Ins

• Ground flaxseed

• Chopped walnuts

• Mini chocolate chips

• Blueberries

• Raisins

• Extra cinnamon

How to Make Them

1. Prep the Zucchini

Preheat the oven to 350°F. Line or lightly grease a muffin tin. Shred the zucchini. If it is very wet, gently squeeze out some of the excess moisture with a clean kitchen towel. You do not need to wring it completely dry.

2. Mix the Wet Ingredients

In a large bowl, whisk together:

• Greek yogurt

• Ripple or soy milk

• Eggs

• Honey

• Vanilla

Stir in the shredded zucchini.

3. Add the Dry Ingredients

Add:

• Flour

• Cinnamon

• Baking powder

• Baking soda

• Salt

Stir just until the batter comes together. Do not keep mixing once the flour disappears. Fold in any optional add-ins.

4. Fill the Muffin Tin

Divide the batter evenly among the muffin cups. Fill each about three-quarters full.

5. Bake

Bake for about 18–24 minutes. Start checking around 18 minutes. The muffins are done when the tops are set and a toothpick inserted into the center comes out without wet batter.

6. Cool

Let the muffins cool in the pan for a few minutes before transferring them to a rack or plate.

Calm Kitchen Skill: Muffin Batter Does Not Need Much Mixing

Once the flour goes in, mix only until everything is combined. Too much stirring can make muffins denser and tougher. A few small lumps are completely fine.

The goal is: Mix enough. Then stop.

Jillian's Kitchen Note

I like this version because the Greek yogurt, eggs, and Ripple or soy milk are already doing something useful in the recipe. There is no need to add protein powder just so the muffin can earn a label. It is still a zucchini muffin. It just happens to have ingredients that contribute some protein too.

Ripple or Soy Milk?

Either works here. Both give you a little more protein than many other plant-based milks, but the exact amount will depend on the brand you use. Use whichever one you already have.

About the Zucchini

Zucchini helps keep muffins soft, but it also brings water into the batter. If your shredded zucchini is dripping wet, squeeze some of that moisture out first. If it feels fairly dry already, you do not need to obsess over it.

Easy Variations

Cinnamon Walnut

Add chopped walnuts and a little extra cinnamon.

Chocolate Chip

Fold in a small handful of mini chocolate chips.

Blueberry

Add fresh or frozen blueberries.

Flax

Add a tablespoon or two of ground flaxseed if you already use it. You may need a small splash more milk if the batter becomes noticeably thicker.

Storage

Let the muffins cool completely before storing. Keep them in a covered container in the refrigerator for several days, or freeze extras for later.

Make Breakfast Easier

These work well as part of breakfast or as a snack. Have one with fruit, yogurt, eggs, or whatever else makes sense that morning. Or just grab the muffin and go.

Not every breakfast needs a strategy. Sometimes it just needs to be ready.

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Jillian Guralski, MBA, MS, RDN, LDN is a Registered Dietitian and nutrition educator with more than 15 years of experience. She created The Jillian Method to make food, cooking, and everyday health habits feel more practical, flexible, and easier to live with.