Zucchini Muffins {the high fiber + high protein version}


Adding a new recipe to the weekly meal prep rotation and I have never been so excited! I wanted to find a way to sneak some veggies into a higher protein and higher fiber snack. My solution, high protein, high fiber zucchini muffins!

Instead of boring you with more details on how and why I made this recipe, I'll get right to it! See below and make sure to tag me on instagram if you try them! @happyslimhealthy


Zucchini Muffins {the high fiber + high protein version}

Servings: 12


  • 1 cup coconut flour
  • 4 GG's Crispbreads, blended
  • 1 tsp baking powder
  • cinnamon, preference
  • Sea salt, just a pinch
  • 1 medium zucchini, grated
  • 1/2 cup sugar free maple syrup
  • 1/4 cup chia/flax blend
  • 2 tbsp coconut oil, melted
  • 1/2 cup unsweetened apple sauce
  • 1 cup unsweetened coconut milk
  • 1 tsp vanilla extract
  • 2 scoops collagen peptides (suggest vital proteins collagen peptides )
  • 2 scoops whey protein

Optional add ins:

  • chocolate chips
  • blueberries
  • pumpkin seeds
  • nuts
  • oats
  • be creative :)


  1. Preheat oven to 350 degrees F.
  2. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
  3. To make "flour" out of the GG crispbreads - simply place them in a high powered blender (today I used the nutribullet) and blend until desired consistency created.
  4. In a bowl combine the dry ingredients: blended gg's, flour, baking soda, flax/chia blend, protein powder, peptides, cinnamon and salt; set aside.
  5. In a separate medium bowl, combine the following wet ingredients: grated zucchini, sugar free maple syrup, vanilla extract, melted coconut oil, applesauce, egg and coconut milk until well combined.
  6. Add to dry ingredients and stir until just combined. Gently fold in your add ins if you choose to. {Side note: Today I had none of those available but I did have 1/4 of a Lily's coconut chocolate bar in my fridge - blended that up in the nutribullet and added it to the batter to add a little bit of chocolate!}
  7. Pour batter evenly into muffin tin, filling about 3/4 of the way full between the 12 cups.
  8. Bake for about 25 minutes or until fork inserted into the middle of the muffin comes out clean.
  9. Cool completely & enjoy!

Nutrition Breakdown.

(note: this is without any add ins)

Per Muffin:

  • 113 calories
  • 6.5 g protein
  • 6g fiber