Banana Zucchini Protein Muffins

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The weather still may feel summer sticky, but rest assured fall is just around the corner! With the change in season, comes a whole new batch of amazing seasonal fruits and vegetables to add into your routine, including one of my favorites… zucchini! Zucchini is one of my favorite fall vegetables because it is so versatile and delicious. This mouthwatering Banana Zucchini Protein Muffin may be perfect for fall, but that doesn’t mean you have to wait for cooler weather ?to try it! This recipe comes from the one and only (and super fab)?Clean Simple Foodie – Erika Peterson. Enjoy!


Made with whole grains, fruits, vegetables, healthy fats and added protein, these muffins will help you make the most of this year?s zucchini season! They have been requested by my meal-prep clients time and time again? they especially love the raw honey topper! Freeze a bunch to have on hand for a quick and easy grab ?n? go snack! My kids have even fallen in love! Need I say more? Grab your oven mitts and get baking!

Banana Zucchini Protein Muffins
By Clean Simple Foodie, Erika Peterson
Serves 24

What you?ll need:

? cup coconut oil
4 extra ripe bananas
4 cups grated zucchini
1-1/3 cup liquid egg whites
1 cup coconut milk
? cup pure maple syrup
3-1/2 cups rolled oats
3 servings vanilla protein powder
1 Tbs cinnamon
1 tsp baking powder
1 tsp baking soda

What you?ll do:

1. Preheat oven to 375 degrees.
2. Mash together bananas and coconut oil together. Add zucchini. Set aside.
3. In a separate bowl, beat together egg whites, coconut milk, syrup and oats. Add the banana mixture to the bowl and mix well. Add in the remaining dry ingredients and mix well.
4. Grease 24 muffin cups or prepare with liners (I even like to spray the inside of my liners so it pulls of nice and clean). Fill to the top with the muffin batter.
5. Bake 25-27 minutes. Let cool 5 minutes in pan and then transfer to a cooling rack. We like to top ours with raw honey! Yum!

What?s in it:

Each muffin has about 120 calories; 4g fat; 16g carbs; 6g protein.

About Erika:

Superman?s wife, Mother of 3, lover of family, fitness, and baseball tees and of course, anything that involves clean food (lots of it)! AFPA certified nutrition and wellness consultant, certified TRX group fitness instructor and Clean. Simple. Foodie. If you need me, I?ll be in the kitchen!


Want to connect with Erika? Find and follow Erika here:


33 Responses

  1. I was hesitant in trying a recipe for a muffin that called for topping with honey. My fear was not unfounded. From the texture, to the taste, I did not enjoy these muffins. As someone else stated, the consultancy was overly moist, almost goopy, with an overly browned topped. The taste desperately needs more sweetness which the honey did add but I don’t think a baked good should need that. Maybe substituting applesauce for the oil would add some sweetness. I will not be making these again.

  2. Hi there! I made these tonight and I was just wondering what the final consistency should be. I’m not a baker so I’m wondering what I may have done wrong because they were very gooey, almost seemed uncooked, but top was crisp and brown. I have yet to freeze them so maybe better then but if all else fails, I have perfect smoothie starters.

    1. My thought is that the zucchini was too wet. It’s always best to let it drain after shredding it, before adding it to the mixture.

  3. The muffins look great! I love to bake so I will definitely try them. Would u be able to tell me how I can have some questions answered by the Chris and Heidi Powell answer team? I would greatly appreciate an email address or somewhere that I can have some questions answered. I entered my email address above. If you can help please email the information to me. Thanks so much!

  4. For this recipe, can this be a snack on high-carb day?
    I just finished Chris’s new book and I was wondering if these will work into the program?

  5. I have some extra zucchini on my hands, and this looks like the perfect way to use it! I don’t usually bake with protein powder but this sounds so delicious I must just have to! Thanks

  6. These are amazing! I prefer them cold. Could be addicting!
    Do you just put honey on the top? I think they’re sweet enough without.

  7. Looks like an awesome recipe, thanks Erika & thanks Heidi for posting! I can’t wait to try it Erika! Love sneaking in veggies in “cupcakes” as my munchkin calls them. lol

  8. I recently had gastric bypass surgery and am learning my way around what I can and can’t have anymore. For someone who can’t have sugar without “dumping” would these be ok for me? They look amazing!!

  9. Hi there Erika, what a lovely recipe. What would you suggest to sub the oats with to make it gluten free. I have coeliacs disease. Do you think chia seeds or quinoa would work?
    Blessings .

    1. Jo, you can use Gluten Free oats by Bob’s Red Mill or maybe try it out with almond flour if your ok with nuts. 😀

  10. What oil can I use besides coconut, my daughter is allergic to peanuts, tree nuts to include coconut. I want something health though. Thanks

    1. Chris,
      Applesauce makes a great alternative in place of the oil. Can create a little change, but I use this substitute when I want to cut down on some fat. Hope it works for you!

  11. Would 3 large scoops of protein powder be too much for this recipe? Just seems like a lot, but I totally trust your judgment. Just didn’t know if everyone’s serving size would be the same or not. Which protein powder do you use? I use the sun warrior warrior blend (vanilla).

    1. Yeah I would like to know about the syrup as well. I had just looked quick over the recipe and thought the syrup was just for the topping, so I don’t have it and now I’m in the middle of making it and I need syrup in it. And no one has answered you. So I’m making it with out

  12. I have a question about the protein powder….I use Profit from It Works…could I use that and how much is the 3?

    1. Yes you can use almond milk instead of coconut milk.

      Not sure about the bananas… You could maybe sub with some applesauce, but I’ve never tried it:)

    1. Coconut flour does not substitute well, because it asorbs lots of liquid! You could substitute 1/3 and add more liquid. I used almond milk and it came out fine.

    2. Check the serving size on your protein powder… Some are one scoop and some are two scoops:)

      Did you mean still use the oats, but sub the protein powder for coconut flour?? Hmmm… That might work! Or you could probably omit the protein powder and use a 1/2 cup more oats. I’d also add some additional sweetener since the protein powder sweetens them quite a bit:)

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