Chocolate Chip Zucchini Protein Muffins

Chocolate Zucchini Protein Muffins

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4.8 from 6 reviews

Chocolate Chip Zucchini Protein Muffins are flourless, oil-free, refined sugar-free, and also made with dairy-free chocolate chips!


  • 3/4 cups Gluten-Free Old Fashion Rolled Oats1 processed into flour
  • 1 1/2 cups Almond Flour2
  • 1/2 cup chocolate protein powder (I usedthis)
  • 1 TBScacao powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 2 egg whites, or 6 TBS liquid egg whites
  • 1 medium ripe banana, mashed well
  • 6 TBS coconut sugar (or brown sugar)
  • 2 cups grated zucchini, about 2 medium
  • 4 TBS mini semi-sweet chocolate chips3


  1. Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper liners, or use a silicone muffin pan, no need to spray.
  2. In a small food processor, grind your oats into a flour.
  3. Add oat flour, almond flour, protein powder, cacao, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir until well combined, set aside.
  4. In a medium bowl, whisk the eggs and egg whites together. Add in your mashed banana and coconut sugar, stir until combined.
  5. Add the wet ingredients to your large bowl of dry ingredients. Stir until the batter has just come together.
  6. Slightly press some liquid out of the grated zucchini, either using your hands or soaking with a paper towel. Add the zucchini to the rest of the batter and stir until evenly distributed.
  7. Add in your chocolate chips.
  8. Evenly distribute batter among the muffin tins, filling about 3/4 of the way full. Bake for 18-20 minutes, or until edges have lightly browned and inserted toothpick comes out clean. Mine took 18 minutes. Recipe yields 12-15 muffins (I got 14).
    If using a silicone muffin pan, allow the muffins to cool for at least 20 minutes before removing from pan.
  9. Store in airtight container in fridge up to 7 days.


If you aren’t gluten-free, feel free to sub regular whole oats.

2 Almond flour is best here but meal can be subbed.

If you aren’t dairy-free, feel free to use regular baking chips.

note: The batter may seem very wet, if you didn’t press out all of your liquid from the zucchini. My batter was pretty wet, with a medium thick-ness, and my muffins turned out fine. The zucchini helps keep them super moist since there is no added oils!

Because these muffins are so moist, I recommend storing them in the fridge. They should keep 5-7 days. They can also be kept in the freezer up to 1 month.