Vegan Zucchini Oat Muffins – High-Protein Breakfast
Moist, fluffy vegan zucchini oat muffins packed with protein, fiber, and sneaky veggies. Perfect make-ahead breakfast or grab-and-go snack.
Ingredients
Dry Ingredients
1 ½ cups rolled oats (blended into flour or use oat flour)
½ cup quick oats (for texture)
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
Wet Ingredients
1 cup grated zucchini (squeezed of excess moisture)
2 large eggs
¾ cup plain Greek yogurt
¼ cup maple syrup or honey
1 tsp vanilla extract
2 tbsp olive oil or melted coconut oil
Optional Add-ins
1 scoop (about 20 g) vanilla or unflavored protein powder
¼ cup chopped walnuts or dark chocolate chips
1 tbsp flaxseed or chia seeds for extra fiber
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
Grate zucchini and squeeze out excess water.
Mix dry ingredients in a large bowl.
Mix wet ingredients in another bowl.
Combine wet + dry ingredients; fold in zucchini and optional add-ins. Mix just until combined.
Scoop into 12 muffin cups.
Bake 22–25 minutes, or until a toothpick comes out clean.
Cool 5 min in pan, then transfer to wire rack.
Notes
Tips & Notes
- Don’t skip draining the zucchini: excess moisture can lead to soggy muffins.
- Make it dairy-free: use a plant‑based yogurt alternative and skip whey protein or use vegan protein powder.
- Freeze for later: let muffins cool completely, then store in an airtight container or freezer bag for up to 2 months.
- Want more natural sweetness? Add chopped dates or a few dark chocolate chips per muffin for a treat.