Chocolate-Zucchini Protein Muffins

Part zucchini bread, part banana bread, part brownie, these vegan and gluten-free protein powerhouses are the perfect grab-and-go breakfast, snack or post-workout nosh. Spend an hour whipping these up on a weekend, and enjoy a boost throughout the week—they’ll last up to seven days in the fridge! Feel free to use your favorite protein powder; we’ve tried both chocolate whey and chocolate plant-based powders with great success.

Yield: 12 muffins

Prep time: 15 minutes
Cooking time: 30 minutes

1 tablespoon coconut oil (for pan)
3 tablespoons ground flax meal
4 tablespoons water
? cup coconut flour
1½ cups almond flour
½ cup chocolate protein powder
2 tablespoons cocoa powder
1 teaspoon cinnamon
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 large ripe banana
1 cup almond milk
6 tablespoons coconut sugar (more if protein powder is unsweetened)
2.5 cups grated zucchini (about three small)


  1. Preheat oven to 375 degrees F and lightly grease a regular muffin tin with coconut oil.
  2. In a small bowl, mix flax meal with water and stir to combine. Set in fridge for 10 minutes.
  3. Add coconut flour, almond flour, protein powder, cocoa powder, cinnamon, baking powder, baking soda and salt to a large mixing bowl. Whisk until blended.
  4. In a medium bowl, mash the banana and add in flax mixture, almond milk and coconut sugar. Stir until well blended.
  5. Add wet ingredients to the large mixing bowl of dry ingredients. Stir until combined.
  6. Add grated zucchini and stir until distributed.
  7. Scoop batter into muffin cups. Bake for 30 minutes, and let cool for 15 minutes before removing from pan.
  8. Store in the fridge for up to a week.